I was fortunate to stay at Kripalu Center for Yoga and Health a few years ago. Along with the inspirational yoga, Kripalu has a wonderful and well-earned reputation for deliciously healthy and healing foods. This delicious soup from Chef Jeremy Rock Smith is bright with lemon and dill and not at all heavy. Highly recommended: Chef Smith’s Kripalu Kitchen cookbook which is filled with healthy recipes that will satisfy hunger as well as your soul.
Lemony Carrot Soup with Fennel Relish
Chef Jeremy Rock Smith, Kripalu Executive Chef
- 3 cups finely chopped carrots (I used the food processor to get these chopped finely)
- 1/2 cup minced onion
- 2 TBSP finely chopped fennel
- 1 1/2 TBSP EV Olive Oil
- 1/4 tsp group fennel seed (I used a mortar & pestle to pulverize the whole seeds)
- 4 cups vegetable stock
- 3 TBSP fresh lemon juice
- 2 tsp fresh dill, chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Fennel Relish Ingredients
- 1 cup shaved fennel (from 1 small bulb)
- 2 tsp fresh lemon juice
- 1/2 tsp grated lemon zest
- 1 TBSP olive oil
- 1/4 tsp sea salt
- Pinch freshly ground black pepper
I prepared the relish first so it had time to macerate:
Fennel Relish: Combine everything is a small bowl. Let macerate at room temperature for about 20 minutes to blend the flavors.
For the 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 (8-10 minutes).
- Uncover and stir in the ground fennel seed. Raise the heat to medium and cook until the spice is fragrant (2-3 minutes). Add the stock and bring to a boil over high heat, then reduce the heat to medium low and simmer gently until the flavors blend and the carrots are very tender (8-10 minutes).
- Puree the soup until smooth with an immersion blend (or use a regular blender – I alway tend toward the immersion).
- If using the regular blender take care to avoid a blowout by slightly cooling the soup and leaving the center lid off the top of the blender. Return soup to the pot.
- Stir in the lemon juice, dill, salt and pepper. Serve hot with the relish as desired.