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Peel the carrots and cut them into large chunks.
In a saucepan, sauté the garlic with 2 tablespoons of olive oil, then add the carrots.
Let them barely brown, then cover with water, add basil leaves, salt, and cook for about twenty minutes, ensuring they are always covered with water.
Remove the basil leaves, turn off the heat, and add the orange juice.
Blend and adjust the texture according to taste.
Chill for at least an hour.
Serve chilled with 2 tablespoons of La Fermière Pressed Lemon yogurt, salt if needed, sprinkle with ras-el-hanout, and add basil.