Heat the oil in a pan. Briefly sauté the shallots. Add the carrots and sweet potatoes, cook for a further 5 mins. Pour in the stock, bring to the boil, cover and simmer over a medium heat for approx. 15 mins. until soft. Blend the soup until smooth, stir in the ginger, orange zest and juice, season.
Mix the carrots and apple rings with the vinegar and oil, season with salt. Garnish the soup with the topping.