Prepare the carrots, onion, garlic, ginger, and jalapeño, if using, according to the ingredient list.

Add the carrots, onion, garlic, ginger, jalapeño, and vegetable broth to a large stockpot.

Bring the soup to a boil over high heat. Reduce the heat, partially cover, and keep it at a gentle simmer.

Simmer for 40–45 minutes, or until the carrots are very tender and easily pierced with a fork.

Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth.

If using a countertop blender, let the soup cool slightly, then blend in batches, allowing steam to escape safely.

For an especially smooth texture, press the soup through a fine-mesh strainer, discarding any remaining fibrous solids.

Return the soup to low heat. Stir in the sweetener, cinnamon, cayenne, cream, salt, and black pepper.

Warm the soup without boiling. Add more broth as needed, then taste and adjust the seasonings.

Divide the soup among eight bowls. Garnish each serving with a light sprinkle of cinnamon, if desired.