Heat the oil then add the onion and fry until softened. Add the garlic and ginger, stir.
Add the boiling water then simmer on a low heat for about 45-mins to an hour. Check the carrot is completely soft.
Blend the soup then squeeze the juice of the oranges in and stir. If you the soup is too thick then you can add a little extra water.
Tear the bread up into small pieces then mix into the oil and rosemary. You can then either fry or grill them until crispy.