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
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