Heat the butter and olive oil over medium to high heat until the butter melts.
Add the onion, and fry it off for 5 minutes.
Add carrots, and sweat for 5 minutes, stirring occasionally.
Add the ginger and stock, and bring to the boil.
Reduce heat and simmer covered for 30 minutes, or until the vegetables are soft.
Blend with a stick/immersion blender until the soup is nice and smooth.
Stir through the cream and honey.
Place back on low to medium heat and gently heat until it's warm enough to serve.
Serve with a garnish of parsley and fresh bread.