Creamy Carrot Soup

Make an easy & comforting lunch or a light dinner in no time with this easy, creamy carrot soup, topped with crunchy bacon bits. Ready and on the table in less than 45 minutes.

My daughter and I were both home for lunch recently and wanted a comforting bowl of soup. After looking online for a while, we decided on a creamy carrot soup recipe from Recipe Tin Eats. It has fewer than 10 ingredients but created a soup with great depth of flavor and a wonderful creamy, smooth texture. My daughter and I loved this carrot soup and thought it paired nicely with crusty bread and a loaded garden salad.

Creamy Carrot Soup

Ingredients:

• 4 slices of bacon, cooked until crisp
• ½ large yellow onion, diced
• 5-6 large carrots, peeled & cut into 3/5″ chunks
• 2 large cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1 quart vegetable broth **You can also use chicken broth
• ¾ cup milk
• ½ cup heavy cream

How to Make Creamy Carrot Soup:

Cook the bacon in a large Dutch oven over medium heat until cooked & crispy.

Remove the bacon from the Dutch oven and place on a few paper towels. Chop into crumbles and set aside until serving.

Keep the bacon grease in the Dutch oven over medium heat. Add the onion and cook, stirring often, for 2 minutes.

Add the minced garlic and carrots and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Add the broth, scraping up all the brown bits off the bottom of the Dutch oven, and bring to a boil.

Cover and reduce the heat to low. Simmer for 20-25 minutes, or until the carrots are very soft.

Turn off the stove. Blend the soup with an immersion blender or blender until smooth and creamy.

Stir in the milk and cream. Taste and re-season with sea salt and freshly cracked pepper, if needed.

Ladle into bowls and serve with bacon bits on the side. Enjoy!