· 1 1/2 Tbsp. extra-virgin olive oil
· 1 lg white onion (sliced thinly)
· 1 Tbsp. fresh ginger (chopped or ground)
· 1 Tbsp. fresh turmeric (chopped or ground)
· 3 garlic cloves (medium, chopped)
· 1 1/2 lb. carrots (peeled and chopped)
· 4 cups vegetable broth (or chicken broth)
· 1/2 cup plain Greek yogurt (preferably whole-milk)
· 1 tsp. ground coriander
· 1 tsp. salt (plus more to taste)
· 2 tsp. water (or as needed)
· 1 Tbsp. white miso
· 1 Tbsp. lemon juice (plus more to taste, if needed)
· 1/4 tsp. pepper
· 1 pinch cayenne pepper
· 4 tsp. fresh chives/cilantro
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.
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.
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.
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.
Ladle soup into bowls. Serve with dollops or swirls of reserved seasoned yogurt, and a sprinkle of chives or cilantro.