Creamy Carrot Soup

subheading: For the Lemon-Herb Yogurt:

½ cup (4 ¼ ounces; 120g) plain full-fat Greek yogurt

2 tablespoons (30ml) fresh lemon juice from 1 lemon

2 tablespoons (8g) finely chopped flat-leaf parsley leaves and tender stems

subheading: For the Carrot Soup:

2 ½ pounds (1.1kg) carrots (about 12 medium carrots), peeled, halved lengthwise, and cut into ½-inch thick slices, divided

3 tablespoons (45ml) extra-virgin olive oil, divided

Kosher salt

1 large leek (10 ½ ounces; 300g), white and pale green parts only, thinly sliced

1 large yellow onion (12 ounces; 340g), thinly sliced

2 medium garlic cloves, peeled and smashed under the flat side of a knife

3 sprigs flat-leaf parsley

5 cups (1.2L) homemade or store-bought vegetable stock, plus more as needed

1 cup (235ml) fresh or store-bought carrot juice, plus more as needed

4 tablespoons unsalted butter (2 ounces; 60g), divided

2 tablespoons (30ml) fresh lemon juice from 1 lemon

Directions at seriouseats.com

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