Into your soup pot, add the butter, toss in the onions, carrots, ginger, and garlic. See how easy so far? Sweat these down over medium heat for about 8 minutes or so, then toss in the stock. Bring this to a boil, then cover, reduce the heat, and simmer for about 40 minutes, or until the carrots are nice and tender.
Now, if you have an hand blender, use it. If you do not, you are going to want to transfer your soup in batches to a blender, being ever so careful to place a towel and some of your force over the lid of the blender before making it into a puree. Do this in batches, and return the carrot soup back to the soup pot, still over medium heat.
Add in your salt, pepper, and heavy cream. Mix well, and let the soup come back up to temperature.
When you are ready to serve, simply ladle the soup into some bowls, and top with some of the crushed pistachio nuts. Now, get ready to start your engines and after your first spoonful, get ready to say “oh my gosh”. Enjoy.