Set aside for 5 minutes to cool. Pour the soup through a sieve and transfer solids back to the saucepan with 1 cup (250 ml) of the cooked stock. Use a hand-held blender to puree until smooth. Add the fresh squeezed orange juice and the additional stock until the soup reaches the desired consistency.
This soup can also be made several hours in advance, which also allows the flavors to meld and then reheated for a couple of minutes prior to serving.