Melt half the butter in a large saucepan over medium-low heat. Add the onion, fennel and ginger to the pan and cook, stirring occasionally, for 8-10 minutes, or until the vegetables are tender. Add the carrots to the pan and cook for a further 15 minutes, or until softened (not browned).Stir through the vadouvan spice and remaining butter. Cook for 2-3 minutes, or until fragrant.Deglaze the pan with the carrot juice and bring to the boil. Cook for 5 minutes, or until the liquid has reduced by half. Add the vegetable stock and bring to the boil again, then reduce the heat to low and simmer for 40 minutes, or until the vegetables are cooked and very soft.Use a stick mixer or high-speed blender to blitz the soup to a very smooth texture. Stir through the cream and season to taste with salt and pepper. Divide the vadouvan spiced carrot soup between bowls and serve.Note Vadouvan ingredients typically include the following spices: fenugreek, cumin, cardamon, fennel, nutmeg, cayenne pepper, cloves, black pepper, thyme, rosemary, onion powder, garlic powder, turmeric, ground mustard seed and can be found at Essential Ingredient.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at