Ingredients
- 2 onions, chopped
- 2 pounds carrots, sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon paprika
- 3 tablespoons olive oil, plus more for serving
- Kosher salt and black pepper
- 4 cups low-sodium vegetable broth
- 2 tablespoons lemon juice
- 2 tablespoons lemon juice
- Plain yogurt, for serving
How to Make It
- Cook the onions, carrots, thyme, and paprika in oil in a large saucepan over medium-high heat, stirring often, until the onions are tender, 10 to 12 minutes. Season with ½ teaspoon each salt and pepper. Add the broth and 2 cups water. Simmer until the carrots are soft, 12 to 15 minutes.
- Puree in a blender. Stir in the lemon juice. Top with yogurt, plus additional oil and black pepper.
