Roast carrots and peppers with a little oil and salt in a 400℉ oven for 45-55 minutes, until soft, when poked with a knife.
In a medium saucepan, heat the olive oil on medium heat for 2 minutes then add the granulated garlic & chili powder and stir for about a minute to bloom the spices.
Add the honey salt, pepper, broth, carrots and peppers and bring to a simmer.
Remove from heat and blend with a stick blender or stand blender. Top with crema.
Heat heavy cream in microwave safe jar for one minute then add the buttermilk.
Cover lightly and allow to sit on the counter for 24 hours then stir in salt and refrigerate.