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Double Carrot Soup with Fennel and Lime

Double Carrot Soup with Fennel and Lime

By Elizabeth MindreauNovember 3, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

To make this silky soup, we simmer carrots in carrot juice, resulting in an especially vibrant and full-flavored puree. The addition of baking soda may seem unusual, but it helps break down and tenderize the carrots so they blend into a smooth, velvety texture. Fennel seeds and cumin add earthiness and spice to balance the carrots’ natural sweetness, while a little lime juice added at the end brightens the flavors. Butter-toasted sliced almonds sprinkled onto individual bowlfuls add crunchy contrast.

Tip

Don’t substitute water or broth for the carrot juice. The juice bolsters the carrots’ flavor as well as their color. Don’t use an immersion blender for this soup; a conventional blender is best for achieving a flawless puree.

Ingredients
  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • ½

    cup sliced almonds

  • 1 ½

    pounds carrots, peeled and cut into 1-inch pieces

  • 4

    cups carrot juice

  • ½

    cup chopped fresh cilantro, plus cilantro leaves to serve

  • 1

    tablespoon fennel seeds

  • 1

    tablespoon ground cumin

  • ½

    teaspoon baking soda

  • Kosher salt and ground black pepper

  • 2

    tablespoons lime juice, plus lime wedges to serve

Step 1

In a large saucepan over medium-high, melt 1 tablespoon of butter.

Add the almonds and cook, stirring, until golden brown, 3 to 5 minutes.

Remove the pan from the heat and, with a slotted spoon, transfer the almonds to a small bowl; set aside.

Step 2

To the same pan, add the carrots, carrot juice, cilantro, fennel seeds, cumin, baking soda and ¾ teaspoon salt; stir to combine.

Bring to a boil over medium-high then reduce to low and cook, uncovered and stirring occasionally, until the carrots are tender enough to be smashed with a fork, about 20 minutes.

Cool uncovered for about 5 minutes.

Step 3

Using a blender and working in 2 batches, puree the carrot mixture until smooth. Return the soup to the pot and heat over medium, stirring, until heated through.

Off heat, add the remaining 3 tablespoons butter and the lime juice; stir until the butter melts.

Taste and season with salt and pepper.

Serve topped with the toasted almonds and cilantro leaves and with lime wedges on the side.

Step 4

Plain whole-milk yogurt

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