Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
Sprinkle a teaspoon of salt over the carrots and onions as they cook
Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
Remove the strips of orange zest. If you forget and purèe the soup with the zest still in it, the soup may be too bitter.
Purèe the soup in a blender or food processor until completely smooth. Only fill blender bowl a third full of the hot liquid. Keep one hand on the cap of the blender to keep it from popping off. Add more salt to taste.
Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.