Clean, peel and cut the carrots. Melt butter in a saucepan over low heat, add the carrots and cook covered for 10 minutes. In the meantime, peel and finely chop the onion and ginger. Deglaze the carrots with the orange juice, add the onion and ginger and add the stock. Season to taste with salt and pepper. Bring to the boil and simmer for 20 minutes.
Remove the soup from the heat and puree or strain through a sieve. Fill into soup plates and garnish with crème fraîche.
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