Melt butter in a saucepan over medium heat; add chopped onions, carrots, garlic, cumin, paprika, and pepper, and cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add chicken stock and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets. Reduce heat and simmer, covered, for 5 to 10 minutes or until broccoli is just tender and still bright green.
In a blender or food processor, puree soup in batches and return to pot. Stir in cream.
Heat soup over low to keep warm. Add soy sauce, and stir well. Garnish with chopped parsley (or carrot curls) when serving.