Instructions: In a large saucepan, combine the carrots, potatoes, onion, garlic, chicken broth, and ground ginger. Bring to a simmer over medium heat. Cover and cook until the carrots and potatoes are very tender, about 20 minutes. Set aside, covered, for about 10 minutes to cool slightly.

With a slotted spoon, transfer all the solids to the bowl of a food processor. Puree until as smooth as possible. With the machine running, gradually add the hot broth to the puree. Return the soup to the sauce pan and bring to a simmer. Add the fresh ginger and season with salt and lemon juice.

To serve, ladle the soup into bowls and top each with a swirl of yogurt.

This recipe yields 4 servings.

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