Step 1Simmer carrots, 2 1/2 cups carrot juice, butter, honey and dash curry powder, if desired, in saucepan until liquid has evaporated, about 1 hour. Add cream, bring to simmer and cook 3 minutes.
Step 2Puree in blender with remaining carrot juice until smooth, about 2 minutes. Push through fine mesh strainer, and season with salt and pepper to taste. Chill 1 hour.
Step 3Divide among 6 chilled soup bowls and garnish with sweet pea shoots.