1 Peel the carrots, and cut into slices. Peel the onion and chop. Peel the ginger and garlic, and mince. Sauté for 1-2 minutes in 1 tablespoon of oil. Add the turmeric, sauté briefly,, then add in the broth and the juice. Simmer softly for 15 minutes, stirring occasionally.
2 Puree the soup, and stir in the cream. Reduce to your desired consistency, or add a little broth if too thick. Season with salt and pepper.
3 Heat the remaining oil in a non-stick pan. Rinse the salmon, pat dry and cut into bite-size pieces. Season with salt and pepper and sauté until golden brown, 2-3 minutes per side.
4 Divide the soup into bowls, place the salmon on top and serve garnished with chervil.