Add carrot, ginger, onion and garlic and saute for 6-8 minutes.
Add vegetable stock and water and cook on medium low heat for 20-25 minutes.
Remove the pan from heat and let the soup cool down.
Blend the soup in a blender until smooth.
Add salt, black pepper powder and lemon juice and mix well.
Garnish with parsley and fresh cream.
To make vegan version of this soup, replace butter with olive oil and fresh cream with any nut based cream like coconut cream, cashew cream etc. You can roast the carrots for a more robust flavour.Adjust the amount of black pepper according to your taste.You can replace vegetable stock with chicken or beef stock if you wish to.If making this soup for toddles, skip adding black pepper powder.Add little sugar or jaggery if the carrots are not sweet.You can make this soup in a pressure cooker to fasten the process.If you like very creamy soup, pass the soup through a soup strainer.