In a large pot melt the butter. Add the carrots, onions, and sauté until soft. Add the sugar, celery, turnip potatoes, salt and pepper, lemongrass, and chicken stock. Bring to a boil, lower the heat and simmer until all the vegetables are tender. Around 20 to 30 minutes.
Once the vegetables are tender, place them in a blender or food processor and puree. Return the puree to the cooking pot and season accordingly.
Serve hot sprinkled with chives or parsley.
Storage Refrigerator: Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 5 days.Freezer: Carrot soup can be frozen for up to 3 months in a freezer-safe container or resealable freezer bag.Variations Spiciness - Add some heat to the soup with a few dashes of cayenne, red pepper flakes, or hot sauce. Earthiness - Use a bit of cumin or curry powder to add more earthy flavor to the soup.Dairy - Make the soup even more velvety by adding heavy cream. You can also add a little bit of tanginess by adding sour cream or Greek yogurt, either when blending or as a garnish. Seeds - Sprinkle some pepitas or sunflower seeds on the soup when serving for a bit of crunchiness.Chunky - If you prefer your soup to be a little chunkier, use an immersion blender instead.Vegan - To make this soup vegan, use dairy-free butter and vegetable stock. You can also use coconut milk when blending for added flavor if you choose.Ginger - Ginger complements carrots well. Make a carrot ginger soup by adding freshly grated ginger or ginger powder.