Sweet Carrot Soup

Heat 2 TBSP of the olive oil in medium saucepan over medium heat.

Add onion; cook until tender (6-8 minutes).

Add the garlic and ginger, and cook until fragrant (about 1 minute).

Add carrots, thyme, salt and pepper, and enough water to cover, and bring the soup to a boil. Cover loosely and reduce heat to low.

Simmer until vegetables are tender (about 30 minutes). Cool slightly. Discard thyme. Pure carrot mixture with an immersion blender until smooth (about 3 minutes). Stir in fresh juice, then reheat soup over a low flame to warm through. Just before serving, taste and adjust salt and pepper; stir in an additional 1-2 TBSP olive oil.

Ladle into 4 bowls and garnish each with a dollop of yogurt, a sprinkle of cilantro, and sunflower seeds, if using.

Serve warm.