Saute onions and garlic until soft but not browned. Add carrots and ginger and saute for an additional minute. Then add 1/2 juiced lemon and 1 cup of chicken broth.
Let simmer for 30 minutes until carrots are soft and can be easily broken apart with a fork. Add entire mixture into a blender and add 1/2 cup of heavy whipping cream. Puree and slowly add additional vegetable broth until you've reached a desired consistency. Add light salt and white pepper to taste.
Garnish with a dollop of creme fraiche or sour cream and caviar.