Directions

1. Heat olive oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until tender, 5 minutes. Add ginger, fresh turmeric (but not ground, if using), and garlic and cook until fragrant, 1 minute. If using ground turmeric, stir it in now and let it sizzle about 30 seconds.
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.
3. While soup cooks, prepare topping. In a small bowl, combine yogurt, coriander, and 1 pinch salt. Stir in enough water to make mixture thin enough to dollop or swirl. Set aside.
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.
5. Ladle soup into bowls. Serve with dollops or swirls of reserved seasoned yogurt, and a sprinkle of chives.