Here is how I did the soup.
1 pound carrots, scrubbed and cut into 1 inch pieces
1 large yellow onion, sliced
2 fat cloves garlic, peeled and finely minced
1 tbsp olive oil
1quart chicken or vegetable stock
Salt and pepper
dash of cayenne, optional
juice (about 1/2 cup) and zest of one large orange
1. In a large saucepan, saute the onion in the olive oil until transparent. Add the garlic and saute another minute. Add the carrots and the stock. Bring to a boil, lower the heat to a simmer and cover the pan. Simmer until the vegetables are very soft, about 30 minutes.
2. Using an immersion blender (or a regular blender or food processor), blend the soup until smooth or, if you like, leave it a bit chunky. Check for seasonings. If your stock was well seasoned, you probably won't need more. Stir in the orange juice and zest.