Preheat oven to 350°.
In a large bowl, toss carrots in salt, pepper, and olive oil and set aside.
Place a 3-inch layer of straw on the bottom of a 6-inch hotel pan.
Spread the carrots evenly over the straw.
Cover the layer of carrots with another 3 inches of straw.
Using a torch, light the straw on fire and quickly cover with aluminum foil (thick heavy-duty foil is required). Transfer to the oven and bake 45 minutes.
Remove pan and gently roll back a third of the foil from one end. Light the straw on fire again, close the foil back down, and let sit for 1 hour.
Remove carrots, dice into rough chunks, and place in a large pot with cream. Add water until it just covers the carrots. Simmer until tender.
Use a strainer to remove the hot, tender carrots and transfer to a high-powered blender like a Vitamix.
Blend with room temperature butter until smooth and silky, adding salt and pepper to taste.