Directions

1. Prepare the vegetables

   Wash, peel and slice the carrots. Dice the onion, mince the garlic and peel and grate the fresh ginger so everything is ready before you start cooking.

2. Sauté for flavor

   Melt the butter with the olive oil in a pot. Add the onion and cook until soft and slightly golden. Add garlic and ginger and let them bloom until fragrant.

3. Add the carrots

   Stir in the sliced carrots and season with salt and pepper. If using turmeric, add it now for extra color.

4. Add broth & simmer

   Pour in the vegetable broth, bring everything to a simmer and reduce the heat. Let the soup cook until the carrots are very soft and easy to mash — this makes the purée extra smooth.

5. Blend until silky

   Use a blender or stick blender to purée the soup until completely smooth. Add the cream and blend again until silky.

6. Adjust the flavor

   Taste and refine with more salt, pepper or a squeeze of lemon juice if you want a brighter note.
   If the soup is too thick, add a splash of broth; if it's too thin, simmer briefly.

7. Serve

   Ladle the soup into warm bowls and top with a swirl of cream, fresh herbs or toasted seeds if you like.