1,Place sliced carrots, 2T butter and 1 tablespoon olive oil in large stock pot and sauté on medium heat for 10 minutes. Add chopped onions and another tablespoon olive oil and sauté for five more minutes. Vegetables should now be soft. Add minced garlic, sugar, Herbs de Provence and tomatoes. Cut the rind off a Parmesan wedge, place rind in center of soup mixture. The rind will not dissolve and will be removed later. Cover and allow to simmer for 25 minutes. Remove rind with a large spoon and discard. Place tomato carrot mixture in blender or use a hand blender to blend till smooth. Depending on the size of your blender, you may need to divide to blend. Place a screen colander over large bowl. Using a soup ladle scoop three ladlefuls of soup into screen colander, then use the back of the ladle to push soup through the screen, straining out all the skin and seeds. Do not skip this step! Discard the solids and repeat till all soup is strained. Return strained soup to pot, add cream, cayenne pepper and remaining butter, reheat. Salt and pepper to taste. To serve: pour into bowls and top with Parmesan and crispy onions (the onions are not gluten free)