Carrot is a versatile veggie, here you can try a unique flavour added orange and sugar to the soup. Add a bit of olive oil to a pot and heat it on medium heat. Add onion and garlic and sautee until translucent. Add the chopped carrot and stir. If needed, add a bit more olive oil and season with salt and sugar. Cook for 2-3 minutes and then add the stock. Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked. Add the orange juice and starch with cream, bring to the boil and then turn off the heat. Serve the soup hot and garnish the top with fresh coriander, chili flakes, olive oil or cooked quinoa as you prefer. If you make it more gravy you may serve as pottage with breaded chicken or fried bacon slices.