Clementine, Carrot & Coriander Soup

This is a beautiful, light soup fantastic for fall evenings.  It goes great with gourmet grilled cheese sandwiches, grilled fish, or just a light salad.

1 1/2 lbs Carrots, diced  (Peel or don't as you prefer - but there's lots of vitamins in it)
1 c chopped Onions or Leeks
2-3 tb STM Blood Orange or Citrus Habanero EVOO
1 1/2 pint (2 1/2 c) Vegetable stock or Carrot juice
1 tb STM Coriander seeds, toasted & ground
1/2 tsp STM Cumin seeds, toasted & ground
1/2 tsp STM Ginger
2 tb STM Grains of Paradise
1 tsp STM Ras el Hanout **optional
4-6 Clementines; Juice & zest.
1-2 tb flour
Roasted Pepitas (Pumpkin seeds) & Greek plain yogurt for garnish

Sweat the carrots and onions/leeks in the evoo until soft, 10 minutes.  Stir in the spices and cook for another 2 minutes.  Now add the stock or carrot juice (or combination thereof).  Cover and simmer for 15-20 minutes.  Add the flour and the juice and zest of the clementines.  Continue simmering for 30 minutes.  Puree if desired.  Add a dollop of yogurt and sprinkle with some pepitas before serving.