Heat olive oil in a pan, add shallots and sauté till translucent. Add carrots, stir well and cook for five minutes. Add stock and cook on low heat till carrots soften. Strain. Set liquid aside.
Cool and blend solids in a food processor till smooth using some reserved liquid. Transfer into a pan, add the remaining reserved liquid to correct the consistency.
Heat the soup, add orange juice, season with salt and white pepper powder. Serve hot garnished a swirl of cream and shredded herbs.