Gingery Carrot Soup

2 Tbsp. olive oil
1 large onion, chopped
kosher salt and freshly ground pepper
1 lb. carrots, peeled and thinly sliced
1 in. section of fresh ginger, thinly sliced
2 pitas, split horizontally
1 tsp. curry powder
1/4 C. lowfat plain Greek yogurt or sour cream, if desired

Heat oven to 425 degrees. 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. Cook, stirring, until beginning to soften, 3-4 min.
Add the carrots, ginger, and 4 C. water and bring to a boil. Reduce heat and simmer until vegetables are tender, 15-20 min. Using an immersion (or standard) blender, puree the vegetable mixture.
Meanwhile, brush the cut sides of the pitas with remaining oil and sprinkle with curry powder and 1/8 tsp. salt; cut each pita into wedges and place seasoned side up on a rimmed baking sheet. Bake until golden and crisp, 8-10 min.
Ladle the soup into bowls, top with yogurt and sprinkle with pepper. Serve with pita chips.