Place carrots, orange juice and water in large saucepan. Cook on medium low heat 20 minutes, or until tender.
Stir in ginger paste, nutmeg and sugar.
Mix cornstarch and 1⁄2 c. water in measuring jar; stir into soup and simmer until thickened.
Blend soup with the immersion blender until carrots are smooth. Add salt and pepper to taste.
Serve hot with a sprinkle of fresh chives or a pat of butter.
TIP: Ginger paste in a squeezable tube is a convenient substitution for fresh ginger. It can be found in the produce department of most grocery stores.