Lemon-Lite Creamy Carrot Soup Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
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Lemon-Lite Creamy Carrot Soup has a hint of dill. Your fresh carrots never tasted better! Delicious and velvety smooth, this makes an elegant first course at a Thanksgiving feast or any other special occasion.


  • 3 cups Lemon Chicken Bouillon *
  • 3 cups thinly sliced carrots
  • 2 Tbsp. unsalted butter or margarine
  • 2 Tbsp. flour
  • 1/8 tsp. white pepper
  • 1/2 cup milk
  • 1/2 Sunkist® lemon, grated zest
  • 1 Sunkist® lemon, juiced (3 Tbsp.)
  • 1/4 cup Sunkist® lemon, juiced (3 Tbsp.)
  • 1/2 tsp. dried dill weed, crushed

    * Substitute 3 cups boiling water and 4 tsp. instant chicken flavored bouillon (no salt added) for Lemon Chicken Bouillon.

Instructions: (Makes 4 servings)

  • In a saucepan, bring Lemon Chicken Bouillion to a boil, add carrots and cook for 13 to 15 minutes or until tender. Drain and reserve bouillon.
  • In blender or food processor, combine cooked carrots and 1/2 cup reserved bouillon, puree until smooth.
  • In same saucepan, melt unsalted butter, stir in flour and pepper. Gradually add milk and cook over medium heat, stirring constantly until thickened. Add remaining reserved bouillon, pureed carrots, lemon zest and juice, return to heat until warm.

  • To Serve: Pour into individual soup bowls, top with dollops of yogurt and sprinkle with dill.