Carrots are peeled, washed and coarsely chopped. Chop into crescents, garlic slices. In the oil fry the first ginger and garlic for a minute, add the onions and stir it and fry for a while. Add carrots, water, enough to cover the vegetables and broth cube and boil until tender carrots. When this happens remove from heat to cool slightly, pour orange juice, water to desired consistency, cumin and pass a smooth slurry. Add salt to taste. Returns to the fire to boil, then served hot, garnished with chopped coriander, grated feta cheese or other optional. Can be served cold - then there is no need to boil after the passage and to leave in refrigerator for several hours. Again, you can garnish with coriander and grated cheese.