Rinse and chop the produce accordingly.
Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine.
Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
Add ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant. Then, add the curry powder, and cook until fragrant, 1-2 minutes.
Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
Plate soup, and garnish with desired toppings! Enjoy!