In a large pot heat extra virgin olive oil, add onions, and sweat until translucent. When onions are caramelized, add carrot and ginger and cook for an additional five minutes on medium heat. Cover just barely with water and simmer until carrots are soft. Season to taste with salt and in batches put in a blender and puree until smooth. This mixture will be very thick and can be thinned out with the orange juice until all orange juice is gone. If soup is still too thick additional water can be added. Season to taste with salt. Garnish with cilantro and extra virgin olive oil. This soup is great chilled or hot. Serves 4-6 people.