Using a large stockpot over medium heat, saute onion, shallot, ginger, garlic for 1-2 minutes or until onions are translucent
Add carrots and saute for 3 minutes, coating carrots with onion mixture
Add stock to pot and bring to a boil, reduce heat and simmer for 35-40 minutes or until carrots are tender
Remove from heat
In a food processor or with a hand-held immersion blender, process soup in batches until pureed
return to heat
salt and pepper to taste
add heavy cream, stir to combine and cook over low heat until steaming hot
Right before serving add juice from one lime and garnish with cilantro
If puree is too thick add additional chicken stock