Finely grate the orange zest and mix it with the olive oil.
Peel and chop the ginger. Peel and finely dice the shallots. Peel and roughly chop the carrots.
Heat the rapeseed oil in a pan and saute the carrots with the ginger and shallots over a medium heat.
Add the vegetable stock, bring to the boil, reduce the heat, cover and simmer for 25 minutes.
Blitz the soup with a hand blender or in a food processor until smooth then pour through a sieve into a clean pan.
Season the carrot soup with salt, pepper and some lemon juice.
Whip the cream until thick but not stiff.
Re-heat the soup and serve in soup plates or bowls with 1 tablespoon cream in the middle.
Drain the orange oil through a fine sieve and drizzle over the soup. Serve with crispy fried carrot strips.