In a large pot or Dutch oven, heat butter over medium heat. Add the diced onion, ginger and celery and cook, stirring, for about 3-4 minutes, or until the onion is softened. Add the chicken broth, chopped carrots and shredded apple. Bring mixture to a boil, then reduce heat to medium-low. Simmer until carrots are tender, about 20-25 minutes, depending on how large they are.
Once carrots are tender, use an immersion blender to puree the soup. Add the heavy cream and stir to combine. Taste soup and season well with salt and freshly ground pepper, as needed.
Serve garnished with chopped fresh parsley, a drizzle of heavy cream and black sesame seeds (optional).
Notes
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!