Wash, peel, and cut the carrots into smaller pieces (about 2 cm).

Peel and finely chop the onion and garlic. Heat the olive oil in a pot and sauté the onion and garlic for a few minutes, stirring occasionally. Add the chopped carrots to the pot and pour enough water to cover about ¾ of the contents. Simmer on low heat, covered, until soft, about 10-15 minutes. Adjust water if necessary before blending.

Once the carrots are soft, puree everything with a hand blender. If the soup is too thick, add a bit more water and mix.

Taste and season with salt and pepper as needed. Add the yogurt and mix well or blend again.

Serve on a plate.