Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup.
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In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the onions, leeks, celery, ginger, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.
Add the carrots, vegetable broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.
Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.
Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.
Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped chives.
I had all of the ingredients except yogurt and orange juice. So I substituted sour cream and clementine juice, and added 1 1/2 teaspoons of salt to balance the sweetness. It was delicious! Also, I used my food processor to slice the carrots, reducing the manual labor a wee bit.
I tried both this recipe and the Roasted Carrot Ginger Soup recipe (also on Fine Cooking). I'm thinking of merging the two-- I liked the flavour of the roasted carrots but I enjoyed the tang that the OJ, yogurt, and lime added here. In any case, this was quite good... I didn't have leeks (and I subbed chicken stock for the veggie stock) but the soup did not seem to suffer. My wrist, however, from all the chopping, is another story.
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