There’s something truly comforting about a warm bowl of soup, especially as the cooler months roll in. I still remember the first time I made this creamy carrot soup; the sweet scent of cooking carrots and smoky bacon filled my kitchen. As I took my first spoonful, I felt like I was wrapped in a cozy blanket. This recipe is more than just food; it’s a hug in a bowl. It reminds me of gatherings with family, sitting around the table and sharing stories. You’ll love how the carrots blend perfectly with the cream and bacon, creating a rich flavor that warms your heart. What makes this recipe special is its balance of simplicity and indulgence; it’s easy to make but tastes like a special occasion.
why make this recipe
This creamy carrot soup is perfect for those chilly days when you need something warm and satisfying. It’s packed with flavor and offers a unique twist on traditional soups. The combination of bacon, carrots, and cream creates a depth that makes it stand out. Plus, it’s a great way to enjoy vegetables in a delicious form. Whether you’re serving it for dinner or as a starter for a special meal, this soup will impress your guests and comfort your family.
how to make Creamy Carrot Soup
Ingredients:
- 6 oz bacon (6 strips, chopped)
- 1 large yellow onion (diced, about 2 cups)
- 1 celery rib (diced, about 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)
Directions:
- In a 5 1/2 qt Dutch oven or large pot, brown the bacon over medium heat. Once it’s crispy, remove it with a slotted spoon and set it aside.
- In the same pot, add the rendered bacon fat. Add diced onion, celery, and sliced carrots. Cook for 6-8 minutes until the onions are soft but not browned.
- Stir in minced garlic, 2 tsp salt, and 1/8 tsp black pepper. Cook for another minute.
- Pour in 4 cups of chicken stock, bring it to a simmer, then partially cover and cook for 20-25 minutes until the carrots are soft.
- Blend the soup in batches using a blender or use an immersion blender until smooth.
- Return the smooth soup to the pot. Stir in 1/2 cup of heavy cream and 1/2 cup of milk, adjusting the seasoning with salt and pepper to your taste.
how to serve Creamy Carrot Soup
Serve the creamy carrot soup hot. You can top it with a drizzle of additional cream and a sprinkle of parsley for a pop of color. Pair it with crusty bread for a complete meal, ideal for sharing with family and friends.
how to store Creamy Carrot Soup
To store the soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to leave space at the top of the container, as the soup will expand while freezing.
tips to make Creamy Carrot Soup
- For a smoother texture, blend the soup longer until fully pureed.
- If you want to add more flavor, try using homemade chicken stock.
- Feel free to adjust the seasonings according to your taste. A little bit of ground ginger can add a nice spice too!
variation
You can make this recipe vegetarian by omitting the bacon and using vegetable broth instead of chicken stock. For an even creamier soup, add a bit more heavy cream.
FAQs
Can I use frozen carrots for this soup?
Yes, you can use frozen carrots! Just make sure to thaw them first and adjust the cooking time since they can be softer than fresh carrots.
How can I make this soup spicier?
You can add a pinch of red pepper flakes or a dash of hot sauce to give it some heat.
What should I do if my soup is too thick?
If the soup is too thick, simply add a bit more chicken stock or water until you reach your desired consistency.
Creamy Carrot Soup
Ingredients
For the soup
- 6 oz bacon (6 strips, chopped)
- 1 large yellow onion (diced, about 2 cups)
- 1 rib celery (diced, about 1/2 cup)
- 2 lbs carrots (8 large, peeled and sliced into 1/2" thick rings)
- 2 cloves garlic (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)
Method
Cooking the Soup
- In a 5 1/2 qt Dutch oven or large pot, brown the bacon over medium heat. Once it's crispy, remove it with a slotted spoon and set it aside.
- In the same pot, add the rendered bacon fat. Add diced onion, celery, and sliced carrots. Cook for 6-8 minutes until the onions are soft but not browned.
- Stir in minced garlic, 2 tsp salt, and 1/8 tsp black pepper. Cook for another minute.
- Pour in 4 cups of chicken stock, bring it to a simmer, then partially cover and cook for 20-25 minutes until the carrots are soft.
- Blend the soup in batches using a blender or use an immersion blender until smooth.
- Return the smooth soup to the pot. Stir in 1/2 cup of heavy cream and 1/2 cup of milk, adjusting the seasoning with salt and pepper to your taste.