Step 1
Heat olive oil in a large saucepan over medium heat. Add onions and cook, stirring often, until tender, 5 minutes. Add ginger, fresh turmeric and garlic and cook until fragrant, 1 minute.

Step 2
Add carrots and broth. Cover pot and bring to a boil over high heat. Reduce heat to low, and simmer until carrots are tender, about 20 minutes.

Step 3
While soup cooks, prepare topping. In a small bowl, combine yogurt, coriander, and 1 pinch of salt. Stir in enough water to make mixture thin enough to dollop or swirl. Set it aside.

Step 4
Turn off heat under soup and add miso, 1 Tbsp. lemon juice, 1 tsp. salt, the pepper, and cayenne. Blend soup until very smooth using an immersion blender. Or blend soup in batches in a blender with the center of the lid slightly ajar to allow steam to escape, and a towel draped on top. Taste soup and add more lemon juice and salt if you like.

Step 5
Ladle soup into bowls. Serve with dollops or swirls of reserved seasoned yogurt, and a sprinkle of chives or cilantro.