For the orange-carrot soup, sauté onion in THEA, add garlic and carrots and sauté. Reduce slightly with orange peel and juice.
Pour in vegetable stock and simmer for about 5 minutes. Stir in cream, remove from heat and blend. Cut poppy seed rolls into thin slices, bake at 200 degrees for about 3 minutes and serve with orange-carrot soup.