In a large soup pot, melt the butter over medium heat. Add the chopped onions and sliced carrots, stirring occasionally as they soften. Let them cook for about 5 to 8 minutes, ensuring the onions turn translucent without browning. Sprinkle a teaspoon of salt over the vegetables to enhance their natural flavors as they cook.

Pour in the chicken or vegetable stock along with the water, then stir in the minced ginger. Add the strips of orange zest, which will infuse the broth with a subtle citrus aroma. Bring the mixture to a gentle simmer, cover the pot, and let it cook until the carrots become tender enough to mash easily with a fork—about 20 minutes.

Before blending, carefully take out the strips of orange zest. These can impart an overly bitter flavor if left in the soup during the puréeing process.

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in small batches to a countertop blender, ensuring the container is only one-third full to prevent spills. Secure the lid firmly, keeping one hand on top, and blend until silky and uniform.

Taste the soup and adjust the seasoning with additional salt if needed, especially if using homemade unsalted stock or butter. Ladle into bowls and garnish with fresh chopped chives, parsley, dill, or fennel fronds for a burst of color and freshness. Serve warm and enjoy!