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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
yogurt topping
1/2 cup plain full-fat Greek yogurt
2 teaspoons maple syrup
Zest of 1/2 small orange
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