Heat the butter and olive oil in a medium saucepan over medium heat.
Add the green onions, onions, garlic, and grated ginger and let sweat for 2 to 3 minutes.
Add chopped carrots, salt, cinnamon, turmeric, and sugar and cook another 2 to 3 minutes, stirring.
Add vegetable stock and water, and bring to a boil.
Reduce heat, and simmer until carrots are very soft, about 30 minutes.
Purée the soup using an immersion blender until completely smooth (or purée in batches in a regular blender if you don't have an immersion blender).
Divide soup between 4 bowls.
Place a spoonful of crème fraîche on top of each, and gently swirl.
Sprinkle with freshly ground pepper and roasted pepitas.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.