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Milk Street Recipe

Double Carrot Soup with Fennel and Lime

35 minutes

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Double Carrot Soup with Fennel and Lime

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.

4

Servings

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.

35 minutes

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