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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. Set the bacon aside on a paper towel for topping.
- 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. Ladle into bowls and top with the crumbled bacon and fresh parsley.
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.