In a large saucepan over medium heat, heat the oil.
When it is hot, add the shallot and sauté until soft, about 2 min.
Add the carrots, curry powder, and broth.
Increase the heat to medium-high and bring to a boil. Reduce the heat to low
Cover, and cook until the carrots are tender, about 20 minutes
Remove from heat and add the orange juice.
Using a food processor or blender, process to a smooth puree.
Taste and season with salt and pepper.
Drizzle with the remaining olive oil
Serving Size Serves 4