In stock pot, place carrots and onion and add water until covered. (Note: If desired, in separate pot, cook purple carrot. If cooked together, the purple color will stain the orange carrots.)

Season pot with salt, fresh garlic, ginger and thyme. Cook until carrots are tender, 25-30 minutes.

In high-speed blender or food processor, combine carrots, onion and solid bits scooped out of stock pot with 1 cup of broth from pot; Puree. (Note: Discard remainder of water from stock pot if there is any remaining.)

Add chicken broth or vegetable broth and puree until smooth and creamy.

Return mixture to empty stock pot, add heavy cream and bring to simmer. (Note: If using, puree purple carrots separately and set aside for use later.)

When soup simmers, stir in finishing seasonings and let rest about 5 minutes for flavors to develop.

Pour into bowls and garnish with purple carrot puree in swirls, in center, or as desired.

Serve with hearty bread or jasmine rice.