Clean, peel, wash and cut the carrots into large pieces. Peel ginger and onions and dice them finely. Clean chillies, cut lengthwise, remove seeds, wash and finely chop.
Heat the oil in a large pot. Sauté the ginger and onions in it. Add the carrots and 3⁄4 chili, fry briefly. Deglaze with orange juice and 1⁄2 l water, bring to the boil and stir in the stock. Cover and simmer for about 30 minutes.
Meanwhile, wash the coriander, shake dry, pluck the leaves and chop finely. Puree the soup finely with a hand blender. If the soup is too creamy, stir in some more water. Season to taste with salt and pepper
Serve the soup. Stir the crème fraîche until smooth and pour on top. Sprinkle with chilli and coriander.