This colorful soup features immunity-supporting beta-carotene and turmeric as well as antimicrobial ginger and garlic, but you’ll want to keep making it for the silky texture and kick of flavor. Miso adds a burst of umami. Since carrots vary in sweetness, you may need to adjust the amount of lemon juice to balance the flavors in the soup. The recipe is a Yummly original created by Ivy Manning.
- 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.
- 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 salt. Stir in enough water to make mixture thin enough to dollop or swirl. Set 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.
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