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