In a heated medium pot, add oil and onion.
Fry till softened and add garlic, carrots and butter.
When slightly softened, add chicken stock, orange juice and thyme.
Bring to a boil, then simmer to allow carrots to cook and flavours to infuse.
Remove the thyme. With a sieve, strain ingredients from the soup and set aside half of the strained liquid.
Blend the ingredients. Adjust the consistency of the soup with the blended ingredients to your preference.
Adjust taste of soup with salt and pepper.
Garnish with dried candied ginger, rock salt, fresh ground pepper and extra virgin olive oil.
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