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In a large saucepan, melt the butter and cook onion and garlic over low heat until onions are clear.
Add Jerusalem artichoke and carrots, cover saucepan, and cook for 10 minutes.
Add vegetable stock, savoury, ginger and marjoram, and simmer for 20-30 minutes until vegetables are soft.
In small batches, puree soup in a blender.
Return to saucepan, add salt, pepper, and whipping cream.
Reheat slowly to a simmer and pour into bowls.
Garnish with crème fraîche or sour cream, and green onion or parsley.