METHOD

1. Over medium heat in a large saucepan, sauté the onion, ginger, and garlic in the olive oil, until it is fragrant and they have softened
2. Add the carrots and sauté for 2-3 minutes
3. Add the stock, Natvia, orange zest and juice, and bring to a boil. Reduce heat to medium-low and boil until carrots are soft and break apart easily.
4. Add salt and pepper to taste and puree.