1 Rinse the orange in hot water and wipe dry. Finely grate the zest and mix with the olive oil.
2 Peel the carrots and cut into large pieces. Peel and chop the ginger. Peel the shallots and cut into small cubes.
3 Heat the canola oil in a pot. Sauté the carrots, ginger and shallots until translucent over a medium heat.
4 Add vegetable broth to cover vegetables, cover with a lid and gently bring to a simmer. Cook over medium heat for 25 minutes.
5 At the end of the cooking time, puree the soup with an immersion blender until very fine and pass through a sieve into a second pot.
6 Cut the lemon in half and squeeze. Season the carrot and ginger soup to taste with salt, pepper and lemon juice.
7 Whip the whipping cream in a separate bowl until slightly stiff.
8 Warm the carrot soup again and then place in bowls. Place 1 tablespoon of cream in the middle of each. If desired, form a heart with the cream using a small wooden stick.
9 Pour the orange oil through a fine sieve and sprinkle over the carrot-ginger soup. Serve soup with crispy fried carrot strips, if desired.