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Preheat oven to 400 degrees. Wash carrots and cut into ½-inch rounds. Toss with olive oil. Season with sea salt and pepper. Spread in a single layer on a baking sheet and roast about 20 minutes, until tender. Stir half-way through to ensure even cooking. Put carrots in blender with two cups water and purée until completely smooth: you’ll want to leave the blender running for a few minutes. Put soup in a small pot over low heat. Add enough water to thin soup to a smooth purée. Check seasoning. Serve soup garnished with a dollop of yogurt, a few pieces of tangelo and a squeeze of lemon.