Bright Sour Vegetable and Potato Soup

Dice the yellow onion into small pieces. Mince the garlic cloves. Peel and slice the carrots into half-inch rounds.

In a large Dutch oven, warm the sunflower oil over medium heat. Add the diced onion and cook, stirring occasionally with a wooden spoon, until softened and translucent, about 8 minutes.

Add the minced garlic and sliced carrots to the pot. Cook for another 3 minutes until fragrant, just until the garlic loses its raw edge.

Sprinkle the paprika directly over the aromatics. Stir constantly for about 30 seconds as the paprika blooms in the oil, releasing its warm sweet fragrance. Do not let it burn.

Peel the potatoes and cut them into rough inch-sized chunks. Add them to the pot along with 8 cups of water. Season with salt.

Bring everything to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 20 minutes until the potatoes and carrots are tender when pierced with a fork.

Use a potato masher or the wooden spoon to lightly crush some of the potatoes against the pot wall to thicken the broth slightly, leaving plenty of chunky pieces for texture.

Squeeze the juice of the entire lemon directly into the soup. Stir well and taste for seasoning, adding more salt and black pepper as needed.

Remove the pot from heat. Stir in the yogurt to add cooling tanginess.

Chop the dill and parsley together. Ladle the soup into bowls and finish each with a generous sprinkle of fresh herbs.