• Crack the egg into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.

To the bowl with the egg, stir in the carrots until just combined. Add the fritter blend, season with salt and pepper, and stir until combined. Let stand while you make the soup.

Prep and cook instructions are almost identical for all fish options.

• Rinse the white beans.
• Zest the lemon; juice half and cut half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
• Strip the kale leaves from the stems; coarsely chop the leaves.
• Pat the fish dry with a paper towel; cut the fish into 2-inch pieces (discarding the trout skin if desired). Season with salt and pepper.

In a medium [large] sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the mirepoix and herb blend, season with salt and pepper, and cook, stirring occasionally, until the mirepoix is starting to soften, 2 to 3 minutes. Add the beans, lemon zest, vegetable broth, and 3 cups [5 cups] water and bring to a boil. Reduce to a simmer, add the kale and fish, and cook until the kale is wilted and the fish is opaque and cooked through, 4 to 6 minutes for cod or halibut, 3 to 5 minutes for trout. Remove from the heat and season to taste with salt, pepper, and lemon juice.
While the soup cooks, finish the fritters.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, using a spoon or a ¼-cup measure, add about ¼ cup carrot batter for each fritter, pressing lightly with a spatula to ¼-inch thickness. Cook, turning once, until browned and crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper. Add more oil between batches if needed.

Transfer the soup to individual bowls. Serve the carrot fritters and lemon wedges on the side.