Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Saute the onion, garlic, ginger, and turmeric for a few minutes, until onions start to soften and become translucent.

Step 3

Add the remaining veggies, and salt and pepper, and saute for several minutes longer.

Step 4

Pour in the lemon juice, and stir to coat the vegetables.

Step 5

Add the broth, cayenne and additional salt and pepper, if desired bring to a boil, cover and boil for 10-15 minutes, or until the veggies are soft.

Step 6

Use an immersion blender, or add the contents of the pot to a blender of food processor (in portions, if needed, based on the size of your blender), puree until smooth and creamy.

Step 7

Return the soup to the pot, and heat through.

Step 8

Serve with Greek yogurt, if desired.