In a braising pot or large saucepan, melt butter and sauté carrots and onions in with curry powder and ginger.
Stir and sauté until soft.
Add chicken stock.
Bring to boil and add potatoes.
Reduce heat to a simmer and cook until vegetables are soft (about 15 minutes).
Stir in orange juice and purée using food processor or blender.
Serving Suggestion: Serve soup with a dollop of yogurt and hot chutney and rustic breads and butter.