Step 1

Pour the oil into a large pot over medium heat. Add the garlic, minced ginger, green onions, and red pepper flakes. Stir occasionally and cook for a minute, or until very fragrant. Dump in the carrots, turmeric, honey, and a pinch of salt and pepper. Cook for 2 minutes, stirring often.

Step 2

Pour in the stock, cream, and butter. Bring to boil and then reduce to a simmer. Cook for 40 minutes or until the carrots are very tender.

Step 3

Blend the soup in a blender or with an immersion blender. Season with salt and pepper and serve.