chopped fresh herbs, such as parsley or chives, for garnish
ground nutmeg, for garnish
freshly ground black pepper
In a large saucepan, melt the butter, then sauté the onion, carrots, and garlic, cooking gently over medium heat for about 10 minutes, or until slightly softened.
Add the milk, salt, and white pepper and stir to combine. Cover the pan and continue cooking for about 20 minutes, or until the carrots are tender.
Cool slightly; then, with a blender, carefully puree the soup in small batches.
Place the cream in a bowl and whisk in a little of the pureed soup. Add this mixture back into the pan with the remaining soup. Gently heat through on very low heat, without boiling, then divide among bowls.