Roasted carrot soup with Meyer lemon and rosemary

Name: Roasted carrot soup with Meyer lemon and rosemary
Ingredients: 1/2 tablespoon unsalted butter or ghee; 2 tablespoons olive oil; zest from 1 Meyer lemon; 1-2 teaspoons minced fresh rosemary leaves, to taste; 1/4 to 1/2 tablespoons sweet Hungarian paprika, to taste; 1 teaspoon Maldon salt flakes, to taste; 1/4 teaspoon fresh milled pepper; 1/4 cup semolina; 2 cups fresh carrot juice, divided; 3/4-1 cups roasted carrot, pureed; 2 roasted garlic cloves, pureed; 1/4 cup roasted parsnip, pureed, optional; 1/4 cup roasted onions, pureed, optional; 1 egg; 1/2 cup buttermilk, plus more for thinning soup, if desired; juice of Meyer lemon (optional); 1/8 to 1/2 cups dry white wine (optional) and to taste; rosemary sprigs for garnish, optional; chiffonade of basil or mint for garnish, optional; slices of warmed roast carrot for garnish