The fresh dill, lemon, and fennel in this soup make it bright and lively, while pureeing the carrots gives it a creamy, satisfying texture. I like to serve this one with a fresh fennel relish on top (see recipe below). You could even garnish it with a few lacy fronds from the fennel tops.

Jeremy Rock Smith
Also appeared in: Healthy Recipes from The Kripalu Kitchen Cookbook


Credit: The Kripalu Kitchen Cookbook

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Ingredient Checklist


Instructions Checklist
  • For Lemony Carrot Soup: Heat a medium soup pot over low heat. Put in the carrots, onions, fennel, and oil, shaking the pot to coat the vegetables. Cover and sweat gently until the carrots are almost tender, 8 to 10 minutes.

  • Uncover and stir in the ground fennel seed. Raise the heat to medium and cook until the spice is fragrant, 2 to 3 minutes. Add the stock and bring to a boil over high heat, then reduce the heat to medium­low and simmer gently until the flavors blend and the carrots are very tender, 8 to 10 minutes.

  • Puree the soup until smooth with an immersion blender or in an upright blender. If using an upright blender, avoid a blowout by slightly cooling the soup and partially removing the center lid of the blender.

  • Pour the soup back into the pot and stir in the lemon juice, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve hot with the relish if desired.

  • For Fennel Relish: Combine fennel, lemon juice, lemon zest, extra-­virgin olive oil, 1/4 teaspoon sea salt and a pinch of black pepper in a small bowl. Let macerate at room temperature for about 20 minutes to blend the flavors. Makes about 1 cup.