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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 single layer on baking sheet and roast 20 minutes in oven until tender, stirring halfway through to ensure even cooking. Place carrots in blender with two cups water and purée until completely smooth, adding water, if necessary, to thin purée. Warm soup in small pot over low heat. Check seasoning. Serve garnished with a few pieces blood orange, a squeeze of lemon and a dollop of yogurt.