1 Peel carrots and potatoes and cut into cubes. Peel onion and chop finely.
2 Heat the oil in a large pot and sauté onion until translucent. Add carrots and potatoes and cook briefly to combine.
3 Pour the vegetable broth and milk into the pot and bring to a boil, then cover and cook over medium heat until vegetables are very tender, about 20 minutes.
4 Meanwhile, squeeze out the orange juice.
5 Cut the toasted bread into cubes. Heat the butter in a pan and cook the bread cubes until crispy. Stir in the herbs and season lightly with salt.
6 Cut sausage into slices. Crumble the feta cheese.
7 Divide the sausage, cheese, bread cubes and trail mix among small bowls, so that each child can garnish the soup as desired.
8 Puree the carrot soup with an immersion blender. Stir in orange juice, season with salt and pepper and serve soup with the assorted toppings.