In the bottom of a stock pot, sweat 1 diced medium red onion over low heat in 1-2 Tbsp olive oil (do not brown). Add 4 Tbsp of minced fresh ginger, 2-3 cloves finely minced garlic, and cook over low heat until soft and fragrant. Mine took about 10 minutes, though it could have gone longer. I just got impatient.

Add 1½ c. chopped carrots to the pot along with 3 c. vegetable broth and ¼ c. orange juice. Bring to a boil, reduce heat to simmer, and cook until the carrots are tender.

Transfer a few ladle-fuls at a time to a blender and puree until smooth, or puree with an immersion blender in the pot. Thin with more warmed stock to thin out the soup if it's too thick. Season with salt and pepper to taste.

Some people add about ¼-½ c cream or milk to the soup, or use that to garnish the soup once it's in bowls.