Heat oil in a soup pot. Add the carrot and onion; cover and saute for 10 minutes, without browning.
Shake the pot occasionally.
Add the orange zest and orange juice, stock, cilantro and the rest of the seasonings; bring to a boil, cover and simmer for 45 minutes, then set aside to cool slightly.
Pour soup into a blender and puree until smooth. Return to pan and re-heat; serve hot.
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