Sweat the carrots and onion in butter on low for 30 minutes

Add chicken stock, cummin, and cream cheese, garlic puree and bring to a light simmer for 20 minutes

Blend in a blender in high until smooth and creamy then strain through a fine sieve.

Return to heat and add milk. Once heated season to taste with the salt, white pepper, and tumeric, and thicken with a slurry if nessesary. Make sure bring to a boil if you add slurry.

Serve with thin sliced scallions or chive for garnish