Carrot & Celery Seed Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 cups / 1½ pints chicken or clear vegetable stock
  • 2 lb / 900g baby carrots, or carrots cut into chunks
  • Lemon pepper
  • Sea salt
  • ¼ tsp celery seed (Do not guess on this, celery seed is VERY strong and you could easily ruin the soup if you overdo it)
  • ¼ cup / 2 fl oz. butter
  • ½ cup / 4 fl oz. Greek or 2% Greek yoghurt (NON-FAT WILL NOT WORK!)
  1. Place chicken stock in a pan with the carrots, and cook until the carrots are just tender.
  2. Carefully transfer the stock and carrots to a blender. I use a ladle for the carrots and then pour the stock in.
  3. Add the lemon pepper, salt, celery seed and butter.
  4. Blend on high until completely smooth. (A Vitamix or similar will produce a silky-smooth soup, which I highly recommend.)
  5. Add the yoghurt and blend on low until it is incorporated.
  6. At this stage the soup is very thick. If you prefer a thinner soup, add another cup of chicken stock and blend just enough to mix thoroughly.
Recipe by Carrie Brown | Life in the Sane Lane at