Peel and cut the carrots into 1-inch slices.
Add the extra virgin olive oil to a Dutch oven or a large pot and heat on medium.
Then add the onions and begin to caramelize them by stirring continuously.
After about 4 minutes, add the butter and continue to stir. The butter will have a lower burn point so you want to make sure you are stirring so the onions don't burn. Stir to caramelize for about 6 minutes.
Add in the ginger and stir in for about 3 minutes.
Add in the carrots and coat with the onion and ginger mix.
Add the broth and then bring everything to a boil.
Once boiling, reduce heat and simmer for another 10 minutes or until the carrots are tender enough to be pierced with a fork.
Turn off the heat and mix with the immersion blender. Do this several times until the soup is smooth and free of large chunks of the vegetables.
Simmer together on low for about 10 minutes and add in a little pepper to taste.
Let cool for about 5 minutes and then serve warm. Top with creme fraiche, fresh parsley or fresh dill.