Scrape the carrots and cut them into slices.

Peel the garlic and onion and finely chop. Ginger root peel and leave whole. In a saucepan over medium heat, heat the oil. To put the prepared ingredients (carrots, onions, garlic and ginger) and cook, stirring occasionally, for 8-10 minutes until the caramel shade of the bow. Add water, orange zest, Bay leaf and bring to boil. After boiling, the fire abated, the soup cover and cook on low heat for about 30 minutes until soft carrots.

To get ginger and Bay leaf. The remaining soup to the blender and blend in portions until a homogeneous consistency.

Return the soup to the pot, add freshly squeezed juice from 1 orange, mix well. Salt and pepper to taste. On low heat boil for 2 minutes until hot.

Serve with sour cream, plentifully sprinkled with parsley. Perfect for this soup are cheese muffins - this version turns out great as lunch and dinner)) Bon appetit!