My favorite [from the Moosewood cookbook]
In the pot, saute a bit of onions and 1 potato (in butter, if you dare).Add a tiny pinch of thyme and/or oregano[or, alternatively, ginger] and salt. To this add roasted cashews and set aside (in blender or food processor)
Cook your carrots in the same pot. Let them cool down.[safety tip from one who knows]
Now puree the lot.
The closer to serving time that you puree your soup, the orangy-er it will be.
Top with sour cream or plain yogurt. Eat with french bread. God it's good.
Aloha