Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.
I loved the creamy texture of this, but added a tablespoon of vermouth (per a family recipe) and it was perfect!