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Cut carrots into bite-size. Slice onion thinly. Heat oil and add the sliced onion and fry it on medium heat for 2 mins until soft.

Add butter and carrots, fry it for 3-4 mins.

Add water, chicken broth, and bay leaves. Cook on medium heat.

Bring to a boil and then turn down the heat, place a lid on. Cook on low heat for 15-20 mins until soft. Turn off the heat, remove the bay leaves.

Blend the ingredients with a hand blender (or in a cooking blender) until smooth.

Add salt, whipping cream, and soy milk and stir until smooth.

Add black pepper (or salt) to adjust the taste at the end, and warm it on low-medium heat for 3-4 mins. It's done!