Gingery Carrot Soup Recipe

Heat oven to 425°F. Heat 1 Tbsp of the oil in a large saucepan over medium- high heat. Add the onion, season with 1⁄4 tsp each salt and pepper, and cook, stirring, until beginning to soften, 3 to 4 minutes.

Add the carrots, ginger and 4 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Using a handheld immersion blender (or a standard blender, working in batches), purée the vegetable mixture.

Meanwhile, brush the cut sides of the pitas with the remaining Tbsp oil and sprinkle with the curry powder and 1 ⁄8 tsp salt; cut each pita into wedges and place seasoned-side up on a rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes.

Ladle the soup into bowls, top with the yogurt and sprinkle with pepper, if desired. Serve with the pita chips. Make Ahead Tip: The soup can be refrigerated for up to 3 days and served chilled or warmed over medium heat. The pita chips can be stored at room temperature for up to 1 week.