Peel the carrots and potatoes and cut into small pieces.

Heat the oil in a large saucepan. Add the carrot and potato pieces. Stir to coat and cook for 4-5-minutes, stirring.

Add the vegetable broth and orange juice to the pot.  to the pot.

Bring to a boil then turn the heat down to low and simmer for 20 minutes. stirring occasionally.

Use a stick blender to puree the mixture. Alternately transfer the mixture to a blender or food processor and puree then return to the pot.

Add the cream and the honey to the pureed mixture.

Add the lemon juice.

Season with Kosher salt and freshly ground black pepper to taste.

Transfer to bowls or a soup tureen and serve.