Fine Cooking 97: Tangy yogurt and lime juice give a little snap to the sweetness of the carrot purée in this creamy soup.

• 2 Tbs. vegetable oil
• 1/2 cup medium-diced onions
• 1/3 cup thinly sliced leeks
• 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
• 1 Tbs. minced fresh ginger
• 2 tsp. minced garlic
• Kosher salt
• 5 cups vegetable broth, preferably homemade
• 3 Tbs. orange juice
• 1-3/4 lb. carrots, peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick
• 1/4 cup thick whole yogurt, preferably Greek
• freshly ground black pepper
• 1/2 tsp. fresh lime juice; more as needed
• 1/3 cup thinly sliced chives

1. 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.
2. 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.
3. 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.
4. 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.
5. Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped chives.