Heat oil in a pot over medium-high heat.
Stir in the onion and garlic and lower the heat.
Add the grated carrots and ginger and stir-fry for a couple of minutes.
Add water and orange juice and cook for 10-15 minutes.
Use a hand blender to puree the soup, leave a little texture.
Add orange zest, Thyme, salt and pepper and let simmer for a couple of minutes.
Serve with Toasted Pumpkin Seeds, Feta and some grated orange zest.