Peel and finely chop the onion; wash the carrots and cut them into cubes; cut the orange in half and squeeze it.
2.
Heat the oil in a nonstick pot, sauté the onion and carrots, add the orange juice, pour in the vegetable broth, and simmer over low heat for about 15 minutes.
3.
Puree the soup with an immersion blender and serve it in bowls.
