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.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 6g
Notes
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. To store, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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