Wash the carrots and cut off the bottom root end.
Place the whole carrots (or you can cut them lengthwise) on a baking sheet, and drizzle with olive oil.
Roast at 375 until tender and caramelized (shake the pan about halfway through to evenly roast); about 45 minutes.
Set aside.
In a Dutch Oven, heat about 1 Tbsp olive oil and the butter.
Cook the shallots (or onion) until tender--about 2-3 minutes.
Add the celery, ginger and fresh garlic and cook another 2-3 minutes.
Season with about 2 tsp. coarse salt and white pepper (black is okay, but white pepper keeps the orange color "cleaner)".
Cut the roasted carrots into chunks, about 3". Add the carrots to the Dutch Oven.
Add about half of the chicken or vegetable stock and bring the soup to a boil, then down to a simmer. Simmer for about 15 minutes.
If you have an immersion blender, you can easily puree the carrots. The soup will be very thick.
Add the white wine (if using) and then the orange juice. Taste, and adjust seasonings to your liking.
OPTIONAL: You could jazz up this soup in a few ways. You could add coconut milk, some red pepper flakes and use lime juice, instead of orange juice.
Or, you could add heavy cream or half & half if you want a creamier and richer soup.
Continue to add the rest of the chicken or vegetable stock, until the soup is the consistency you like. One quart of stock created a hearty and creamy soup.
Garnish with fresh chives or chervil, if desired. For a pretty presentation, you could add drizzled of flavored oil and/or creme fraiche.