Saute onion and carrots with olive oil in a stockpot over medium for 8 minutes. Add garlic and cook for 2 more minutes.
Add broth, ginger, orange zest, orange juice, honey, salt, and pepper to pot. Bring to a boil. Once boiling reduce heat to low and simmer for 25 minutes.
Transfer mixture to blender or food processor and puree until smooth. Top with bacon and croutons.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/10/15/orange-honey-carrot-soup/