In medium microwavable bowl, place carrots and water. Cover tightly with microwavable plastic wrap. Microwave on High 5 minutes or until carrots are tender. Cool slightly.
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook shallot in butter 3 minutes, stirring frequently, just until tender.
In blender, place shallot, half of cooked carrots and 1 cup of the broth. Cover; blend on high speed until smooth. Pour into large bowl. Repeat with remaining carrots and broth. Stir to blend.
Serve soup, warm or chilled, in shot glasses; garnish with dollop of crème fraîche.