Peel the carrots and slice thinly. In a stockpot, heat the oil and saute the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Saute for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.
Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.
Preheat oil to 300 degrees F.
Deep-fry the ginger and drain on plate lined with paper towel.
To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1142.28 Kcal (4782 kJ)
Calories from fat	216.56 Kcal
		% Daily Value*
Total Fat	24.06g	37%
Cholesterol	51.03mg	17%
Sodium	38143.79mg	1589%
Potassium	491.6mg	10%
Total Carbs	189.32g	63%
Sugars	12.43g	50%
Dietary Fiber	3.52g	14%
Protein	2.25g	5%
Vitamin C	26.8mg	45%
Vitamin A	1.3mg	43%
Iron	0.1mg	1%
Calcium	65.9mg	7%

Amount Per 100 g
Calories	253.52 Kcal (1061 kJ)
Calories from fat	48.06 Kcal
		% Daily Value*
Total Fat	5.34g	37%
Cholesterol	11.32mg	17%
Sodium	8465.67mg	1589%
Potassium	109.11mg	10%
Total Carbs	42.02g	63%
Sugars	2.76g	50%
Dietary Fiber	0.78g	14%
Protein	0.5g	5%
Vitamin C	5.9mg	45%
Vitamin A	0.3mg	43%
Calcium	14.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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