Gingered Carrot Soup With Crème Fraîche

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2 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

1 1/2 pounds large carrots, peeled and thinly sliced

1 large onion, very thinly sliced

2 tablespoons finely grated fresh ginger

4 1/2 cups vegetable stock

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

1/4 cup crème fraîche or sour cream

2 tablespoons coarsely chopped cilantro

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