Heat the oil in large, non-stick saucepan, add the onion and cook over a medium heat for 3-4 minutes.
Add the garlic, ginger, chilli, carrots and continue to cook for a further five minutes, stirring occasionally.
Add the stock, orange juice and seasoning to taste, bring to the boil.
Reduce the heat, cover and simmer for 30 minutes, or until the carrots are soft.
Transfer the soup to a food processor, liquidiser or use a stick blender and puree the soup until smooth.
Return to the pan and reheat gently. Ladle the soup into serving bowls and garnish with finely chopped chives.
Serve with a wholemeal roll for a healthy and nutritious lunch.
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