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Creamy Carrot Soup
Creamy Carrot Soup has surprisingly simple ingredients but tastes gourmet. This is a 30-minute recipe that comes together in one pot. You will love the silky smooth texture and rich flavor.
Ingredients
- 6 oz bacon, 6 strips, chopped
- 1 large yellow onion, diced (2 cups)
- 1 celery rib, diced (1/2 cup)
- 2 lbs carrots, 8 large, peeled and sliced into 1/2” thick rings
- 2 garlic cloves, minced
- 2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 4 cups chicken stock, or broth (reduced sodium)
- 1/2 cup milk
- 1/2 cup heavy whipping cream, plus more to garnish
- 2 Tbsp parsley, to garnish (optional)
Instructions
- Brown bacon in a 5 1/2 qt Dutch oven or large pot over medium heat and remove browned bacon with a slotted spoon.
- Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.
- Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.
- Puree soup in a blender in batches or use an immersion blender.
- Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.
Nutrition Facts
Creamy Carrot Soup
Amount per Serving
Calories
180
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Cholesterol
25
mg
8
%
Sodium
1270
mg
55
%
Potassium
541
mg
15
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
9
g
18
%
Vitamin A
19178
IU
384
%
Vitamin C
8
mg
10
%
Calcium
73
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.