This subtilely flavored soup is right in between savory and sweet.
Heat a medium size soup pot or dutch oven over medium heat.
Add the butter and olive oil. Once the butter is starting to bubble, add the carrots and salt. Stir to coat and continue to cook until the carrots have started to soften. This should take 7 to 10 minutes.
Add the vegetable broth and allow mixture to simmer for another 10 minutes uncovered or until the carrots are soft and fully cooked.
Stir in the coconut milk, ginger, cardamom and orange zest. Heat through so the coconut milk is incorporated.
Take the mixture off the heat and puree using an immersion blender until soup is smooth.
Alternatively let the mixture cool and puree in batches in your blender. Reheat and serve.
To make this recipe vegan and dairy free leave out the butter and use another tablespoon of olive oil.