Chino Carrot and Ginger Soup

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1 pound orange carrots

1 pound yellow carrots

1 pound white carrots

1/4 cup peanut oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon minced green onion

Pinch red pepper flakes

1 tablespoon salt

1/2 teaspoon freshly ground white pepper

1/2 teaspoon turmeric

1 tablespoon honey, or to taste

8 cups vegetable stock

1 cup heavy cream

4 ounces butter

Oil, for deep-frying

1/2 cup julienne ginger