In a small saucepan, combine the sliced carrots, minced ginger, saffron threads, and the 100g of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover with a lid, and let simmer for 12–15 minutes until the carrots are completely tender and crush easily with a fork.

Transfer the hot carrots, aromatics, and any remaining cooking liquid directly into a high-speed blender or a tall beaker if using an immersion blender. Blend on high speed until completely smooth and uniform.

While the purée is still quite hot, drop in the cold, cubed butter one piece at a time while blending on medium speed. The cold butter will emulsify into the hot carrot fibers, creating a glossy, velvety texture.

Return the smooth carrot purée from the blender back into your clean saucepan over medium-low heat. Stir your tapioca slurry (the 4g starch mixed with 10g cold water) right before adding it to ensure it hasn't settled. Pour the slurry into the warm carrot purée while whisking constantly. Cook gently for 1 to 2 minutes, stirring continuously. You will see the purée shift from slightly opaque to incredibly glossy, translucent, and noticeably thicker. Once it bubbles slightly and holds its shape, remove it from the heat.

Taste and season with a pinch of fine sea salt. For a true fine-dining finish that matches the precision of the blanched carrot rolls, press the warm purée through a fine-mesh chinois or sieve using a plastic dough scraper or the back of a ladle. Transfer to a small piping bag and keep warm until plating.