Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Incorporate the chopped carrots and ground spices, stirring to combine.
Pour in the stock and bring the mixture to a boil.
Reduce heat and let simmer for 20-25 minutes, or until carrots are tender.
Use an immersion blender or transfer to a blender to purée the soup until smooth.
If desired, stir in the heavy cream for added richness and smoothness.
Taste the soup and season with salt and pepper as needed before serving.
