Gingery Carrot Soup

Heat oven to 425 °F. Heat 1 Tbsp of the oil in a large saucepan over medium-high heat. Add the onion, season with 1 ⁄4 tsp each salt and pepper, and cook, stirring, until beginning to soften, 3 to 4 minutes. Add the carrots, ginger and 4 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Using a handheld immersion blender (or a standard blender), purée the vegetable mixture. Meanwhile, brush the cut sides of the pitas with the remaining Tbsp oil and sprinkle with the curry and 1 ⁄8 tsp salt; cut each pita into wedges and place seasoned-side up on a rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Ladle the soup into bowls, top with the yogurt and sprinkle with pepper, if desired. Serve with the pita chips.