Its basically a simple quick and easy soup that is very delicious.A healthy soup enjoyed by our kids.Goes well with butter toast bread or soup sticks.Found a similar one on the web.Here it is for your ref:
-----quote-----
Carrot Bisque:
--------------------

Ingredients:
---------------
2 Tbsp butter
1 lb carrots, peeled and sliced
2 leeks, washed and trimmed
1 tsp grated fresh ginger
22 cloves garlic, minced
1 tsp curry powder or 2 tsp curry paste
4 cup chicken stock
1/4 cup whipping cream
salt and freshly ground pepper
1/4 cup grated carrot

Directions:
-----------------
Heat butter over medium heat in pot. Stir in carrots, leeks, ginger,
garlic and curry powder. Saute for about 5 minutes or until leeks
soften slightly. Pour in chicken stock, bring to a boil, lower
heat and simmer, covered, 20 to 25 minutes or until vegetables
are tender. Puree in a blender or food processor. Return to heat,
add whipping cream, salt and pepper and simmer for 5 minutes.
Garnish with grated carrot.

-----end quote----

Here is a great recipe for Carrot and Orange Soup - it has a bisque texture. I prefer to omit the onion when preparing this recipe.

1 pound of carrots
1 ounce of butter
1/2 cup orange juice
4-5 cups vegetable stock
1 small onion
3-4 teaspoons chopped fresh thyme or 1 teaspoon dried
salt and pepper
sour cream and nutmeg for serving

1. Peel and slice the carrots. Place carrots and butter in a large heavy-based pan and cook over medium heat for 10 minutes, stirring occasionally.

2. Add orange juice, stock and onion. Bring to boil, add thyme, salt and pepper. Reduce heat; cover and cook for 20 minutes or until carrots are tender. Allow to cool.

3. Process mixture in batches, in a food processor or blender until smooth. Return mixture to the pan and reheat. Serve in individual bowls. Top each with a dollop or sour cream sprinkled with nutmeg. Garnish with a small sprig of thyme, if desired.