Kripalu Recipe: Lemony Carrot Soup

Savor the season with an easy carrot soup recipe.

  • 3 cups finely chopped carrots 
  • ½ cup minced fresh onions 
  • 2 tablespoons finely chopped fresh fennel 
  • 1 ½ tablespoons extra-virgin olive oil 
  • ¼ teaspoon ground fennel seed 
  • 4 cups vegetable stock 
  • 3 tablespoons fresh lemon juice 
  • 2 teaspoons chopped fresh dill 
  • ½ teaspoon fine sea salt 
  • ¼ teaspoon freshly ground black pepper 

Heat a medium soup pot over low heat. Add the carrots, onions, fennel, and oil, shaking the pot to coat the vegetables. Cover and sweat gently until the carrots are almost tender, eight to ten minutes. 

Uncover and stir in the ground fennel seed. Increase the heat to medium and cook until the spice is fragrant two to three minutes. Add the stock and bring to a boil over high heat, then reduce the heat to medium-low, and simmer gently for eight to ten minutes or until the flavors blend and the carrots are very tender. 

Puree the soup 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. Puree the soup until it is smooth. 

Pour the soup back into the pot and stir in the lemon juice, dill, salt, and pepper. Serve hot. 

Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.

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