Orange-Ginger-Carrot Soup

This recipe is originally Moroccan but I Indianize it a bit when I cook it. When I first saw it, it reminded me of summers when we would cut up slices of oranges and guava and spread salt and either black or chilli pepper on it. Of course, if your little brother or sister came to bug you while you were eating it you could always spray a little bit of it on their face and they'd swiftly go away. Until your mother came to yell at you that is ...

Ingredients
10 grams of whole ginger
3 oranges
10 baby carrots
1/4 teaspoon of cumin
1 teaspoon olive oil
1/4 teaspoon of chili powder (or rasam powder if you have a good one)
2 teaspoon chopped cilantros
1 cup water
1/2 teaspoon of salt (or to taste)

Directions:
Cut and blend the ginger and carrots along with the water. Take the teaspoon of oil and cumin and heat it over the oven until it splatters. Then add this to the blended ginger and carrots and add the salt. Let this mixture boil for 3-5 minutes. Then turn of the stove and squeeze the orange juice into this mixture and serve. Can be eaten with rice or bread.
Serves 3-4