Cut onion into half-rings, slice carrot.

Press juice of orange pulp, grate the zest.

Mix prepared carrot and onion, add grated ginger root and fry in olive oil. Pour vegetable stock, orange juice, add zest, salt and pepper. Cook the soup for 15 minutes.

Blend vegetables with the stock until puree. Cook through the soup.

When serving, top the soup with greens.