Heat the All-Clad TK 8 Qt. Rondeau over medium heat. Add the butter to melt, then add the sliced carrots and shallots. Sweat until tender. Add about a quarter of the carrot juice to the rondeau and gently reduce, stirring occasionally until the juice is almost syrupy. Add the cream and cook down by half, then add the remaining carrot juice and honey.
Use the All-Clad Immersion Blender to blend the soup inside the rondeau; alternatively, you can transfer the glazed carrots to a standing blender. Blend the soup until it is very smooth, then taste and add salt if desired. Strain the soup through a fine mesh sieve. This soup is equally delicious served cold or hot.