In a large saucepan or Dutch oven, combine the sliced carrots, butter (or oil), sugar, and 3/4 cup (960 ml) of water.
Season generously with salt and pepper and place over high heat.
Bring the mixture to a rolling boil, then cover the pan, reduce the heat to medium-low, and let it cook for 5 minutes.
Uncover the pan and increase the heat slightly.
Continue to cook, stirring occasionally, until all the liquid has evaporated and the carrots begin to sizzle in the fat. This step is key to developing the glazed flavor.
Lower the heat and continue cooking for about 10 more minutes, stirring often, until the carrots are deeply tender and lightly caramelized. If they begin to stick, add a splash of vegetable stock.
Pour in the remaining vegetable stock, turn the heat to high, and bring to a boil, scraping up any caramelized bits from the bottom of the pan.
Reduce the heat to maintain a gentle simmer and cook for another 10 minutes to allow the flavors to meld and the soup to thicken slightly.
Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, let the soup cool slightly before carefully transferring it to a stand blender to purée.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh chervil or parsley.
Add 1 tablespoon (15 ml / 0.5 fl oz) of minced ginger and 1 tablespoon (15 ml / 0.5 fl oz) of orange zest along with the carrots in Step 1 for a bright, zesty twist.
