Heat the oil in a large saucepan over medium heat.
Add the carrots, onion, garlic, and cloves, and cook until the onion is translucent, 5-8 minutes. Add 3 1/2 cups of the stock or broth, cover, and simmer, stirring frequently until the carrots are very soft, 25 to 30 minutes. Remove the cloves from the stock/broth and discard. Transfer the mixture to a blender or food processor in batches and process until smooth. Return to the same saucepan and stir in the lemon juice and sugar. Season with salt & pepper and, if needed, thin with the remaining 1/2 cup stock or broth. Serve in bowls with a drizzle of cream. Sprinkle with minced parsley or place a sprig in the center of the cream.

Serves 6