Vadouvan Carrot Soup with Brown Butter Almond Drizzle

Ingredients

• 8 Tablespoons (1 Stick) Butter, divided
• 1 Medium Onion, diced
• 1 Shallot, chopped
• 2 Teaspoons Fresh Ginger, peeled and grated
• 6 Medium Carrots, peeled and cut into 1/2-inch rounds
• 1 Tablespoon Vadouvan Masala Curry Powder
• 1/2 Cup Fresh Carrot Juice
• 6 Cups Vegetable Stock
• 1/3 Cup Sliced Almonds , roughly chopped
• 1 Tablespoon Lemon Juice, freshly squeezed
• 2 Tablespoons Heavy Cream
• Kosher Sea Salt Flakes
• Ground White Pepper