Lemon-on-Lemon Carrot Soup | Midwest Living

Lemon-on-Lemon Carrot Soup

Lemon-on-Lemon Carrot Soup

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  • Makes: 8 to 10 servings
  • Yield: 8 to 10 side dish servings
  • Start to Finish 35 mins

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  • 5 cups chicken broth
  • 4 cups carrots sliced 1/2-inch thick
  • 3 leeks, sliced (1 cup)
  • 1 bay leaf
  • 3 tablespoons fresh lemon juice
  • 2 -3 tablespoons snipped fresh lemon thyme or thyme, or 2 to 3 teaspoons dried thyme, crushed
  • 1 teaspoon snipped fresh summer savory (optional)
  • Freshly ground black pepper
  • 1 lemon, thinly sliced
  • Fresh lemon thyme or thyme sprigs (optional)


  1. In a large saucepan, combine the chicken broth, carrots, leeks, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lemon juice, snipped thyme, savory (if you like), and pepper. Simmer, covered, for 5 minutes more or till carrots are tender. Cool slightly.
  2. Remove bay leaf; discard. Place one-third of the carrot mixture in a food processor or blender. Cover and process or blend till smooth. Repeat with the remaining mixture. Return all to saucepan; heat.
  3. To serve, ladle the soup into bowls. Top each serving with lemon slices and, if you like, lemon thyme or thyme. Makes 8 to 10 side-dish servings.


  • Test Kitchen Tip: Halve this recipe to make 4 or 5 side-dish servings.

Nutrition Facts

(Lemon-on-Lemon Carrot Soup)

Servings Per Recipe 8, fiber (g) 2, cal. (kcal) 69, carb. (g) 11, sodium (mg) 511, pro. (g) 4, Fat, total (g) 1

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