Method
Heat oil in a large heavy saucepan over medium – high heat. add onion and ¼ cup minced ginger and sauté until onion is translucent for about 5 mins. Add 3 cups chicken stock and 4 cups sliced carrots and mint. Cover and simmer until carrots are tender for about 30 mins. Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat for 5 mins. Mix in ground cinnamon. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve warm or chilled.