Creating Glazed Trout with Carrot Purée and Spätzle is straightforward if you follow these step-by-step instructions:

1. Prepare Carrot Purée: In a pot, add chopped carrots and vegetable broth. Bring to a boil, then reduce to a simmer. Cook until the carrots are tender, about 15 minutes.
2. Blend the Purée: Transfer the cooked carrots and broth to a blender. Add a pinch of salt and blend until smooth. Set aside to keep warm.
3. Make the Glaze: In a small saucepan, combine honey and soy sauce. Heat it over low heat, allowing it to simmer until slightly thickened, approximately 5 minutes.
4. Cook the Trout: Heat a non-stick skillet over medium-high heat and melt the butter. Season the trout fillets with salt and pepper. Place them skin-side down in the skillet. Cook for 4-5 minutes until golden, then carefully flip.
5. Glaze the Trout: Brush the glaze over the trout fillets as they cook on the second side for an additional 3-4 minutes, or until the fish flakes easily with a fork.
6. Cook the Spätzle: In boiling salted water, cook the spätzle according to package instructions. Drain and toss with a small amount of butter, salt, and pepper.
7. Plate the Dish: On each plate, add a generous spoonful of carrot purée, top with a glazed trout fillet, and arrange the spätzle artistically beside it. Garnish with fresh herbs.

Following these steps will ensure that your dish is not only delicious but beautifully presented.