Classic Creamy Carrot Soup

Ingredients

• For the Lemon-Herb Yogurt:
• 1/2 cup (4 1/4 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
• For the Carrot Soup:
• 2 1/2 pounds (1.1kg) carrots (about 12 medium carrots), peeled, halved lengthwise, and cut into 1/2-inch thick slices, divided
• 3 tablespoons (45ml) extra-virgin olive oil, divided
• Kosher salt
• 1 large leek (10 1/2 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

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