Carrot and Fennel Shurbah

Name: Carrot and Fennel Shurbah
Ingredients: For the soup; 2 tablespoons butter or ghee; 1 large onion, chopped; 3 garlic cloves, chopped; 2 fennel bulbs, sliced; 1 teaspoon carom seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1 pound carrots, peeled and chopped; 1/4 cup quick cooking oats; 4 cups chicken or vegetable broth; salt to taste; For the garnish; 1 large carrot, peeled; vegetable oil for frying; chopped fennel fronds