Heat the olive oil over medium heat in a soup pot. Add carrots and onions. Saute, stirring occasionally until tender, about 20 minutes. Add honey and thyme and cook for about a minute, stirring until blended. Add broth and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes. In batches, remove the solids with a big slotted spoon to a blender or food processor, add a little liquid from the pot, and puree. Stir puree back into liquid in the pot. Over low heat, stir in the orange juice and lemon juice. Season with pepper to taste. Ladle into bowls and garnish with strips of fresh sweet basil.
Goes great with hearty bread and a mixed green salad!