Bring to boil. Reduce heat, cover, & simmer until carrots tender. Remove from heat.
Using an immersion blender, blend soup until smooth, then return to heat (if needed). Whisk in lemon juice and Greek yogurt.
Divide among bowls. Serve garnished with parsley and additional yogurt (if desired).
Recipe Note
For a chunkier soup, you can reserve some of the carrot mixture and not blend into the soup. Simply set aside and whisk back in with the lemon juice and yogurt.
