Roughly chop carrots, celery, and onion.
Add chopped vegetables, garlic cloves, fresh thyme, fresh rosemary, ginger paste, salt, and turmeric to a soup pot.
Optionally add the rind of a fresh Parmesan block.
Cover with 8 cups of chicken stock.
Simmer until vegetables are soft.
Remove fresh herbs and Parmesan rind.
Strain the rest of the solids.
Add a bit of the broth to the strained solids and blend until smooth.
Return the blended mixture to the pot.
Boil pastina.
Add butter, salt, pepper, fresh Parmesan, and egg yolk to taste.
Spoon over soup.
Finish with a squeeze of lemon and more Parmesan.
