Preheat a large dutch oven or stock pot over medium heat. Add 2 tablespoons of olive oil to the pan. Once the oil begins to shimmer, add the minced shallot, chopped carrots, and minced garlic to the pan. Stir to coat the veggies in the oil and let them saute until slightly softened, about 4 minutes.

Add the water, chopped asparagus, salt, and black pepper to the pan, bringing to a boil over medium high heat and then reducing the heat to medium low. Let the soup simmer for 15 minutes.

Remove the pot from the heat. Stir in the greek yogurt, heavy cream, and the zest and juice of 1 lemon. Stir to incorporate into the soup, letting the greek yogurt melt into the soup. Taste the soup and adjust the salt and pepper to your preference.

Carefully ladle the soup into the pitcher of a blender. Blend on low, ensuring there’s a vent in the top of your blender to allow any steam to escape from the blender. Slowly increase the speed of the blender to high, until the soup is completely smooth.

Let the soup cool at room temperature for 15 minutes and then transfer to the refrigerator to cool completely. Let them cool for at least 1 hour or up to 12 hours before serving.

Pour or ladle the soup into serving bowls. Garnish with a dollop of greek yogurt, a drizzle of olive oil, fresh asparagus stems, and a crack of freshly ground black pepper.