- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, diced into 1/4-inch pieces
- 2 large shallots, minced
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 2 cups orange juice
- 1/2 cup chopped fresh basil
- 1 tablespoon maple syrup
- 2 teaspoons tomato paste
- One 28-ounce can diced tomatoes
- 1/2 cup plain full-fat Greek yogurt
- 2 teaspoons maple syrup
- Zest of 1/2 small orange
For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.