Carrot soup with ginger and orange

Ingridients

900 gr. carrots
6 fl. ch. vegetable broth
1 large onion, finely chopped
2 leeks in slices (the white part)
3 tbsp garlic in slices
1/3 tsp. celery in slices
1 tbsp fresh ginger, finely chopped
4 tbsp strained yogurt
half an orange, the juice
2 tbsp lime juice
3 tbsp Sirreon olive oil
2 tbsp lightly roasted pumpkin seed (optional)
Salt Pepper

Execution

Heat Sirreon olive oil in a large pot and add onion, leek, celery, garlic and ginger. Mix, cover and let them drain and soften for about 8 minutes. Add 1/2 tsp. salt, the sliced carrots, the stock, the orange juice and let the soup boil uncovered for about 20'-25'. Let it cool a little and put it through a blender, little by little. Put it back in the pot, add the yogurt and lime juice and mix very well. Taste for salt, add freshly ground pepper and serve with some pumpkin seeds on top.