Chop up carrots into small cubes, placing them in medium size stew pot on low heat, after wetting bottom of pot. Let carrots brew for about 5 minuets. Pour in orange juice (preferably fresh) and vegetables. Bring to a boil. Lower heat, add spices and cover. Cook for 20 minutes or until carrots are tender. Let cool. Puree soup in blender, then re-heat. Serve with a dab of vegan sour cream and garnish with parsley.