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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.

Creamy Carrot Soup

My daughter and I were both home for lunch recently and we were craving a comforting bowl of soup so I went to see what I had on hand. Sadly, I didn’t have much other than a bunch of carrots so I went in search of a good creamy carrot soup recipe. I found this simple yet tasty recipe on Recipe Tin Eats that used less than 10 ingredients but had a nice depth of flavor and a wonderful creamy smooth texture. My daughter and I thought this soup was delicious and it paired nicely with freshly baked sourdough bread.

Creamy Carrot Soup

How to Make Creamy Carrot Soup

Cook the bacon in a large Dutch oven or a soup pot over medium heat until cooked & crispy. Remove the bacon from the Dutch oven and place it on a paper towel to drain. 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, making sure to scrape up all the brown bits off the bottom of the Dutch oven, and bring to a boil. Cover with a lid and reduce the heat to low and simmer for 20-25 minutes, or until the carrots are very soft.

Turn the stove off and blend the soup with an immersion blender or blender until creamy and smooth. Stir in the milk and cream. Taste the soup and season with sea salt and freshly cracked pepper, to taste. Ladle into bowls and serve with bacon bits on the side. Enjoy!

Creamy Carrot Soup

Creamy Carrot Soup

Creamy Carrot Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

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

Instructions

  • Cook the bacon in a large Dutch oven or a soup pot over medium heat until cooked & crispy. Remove the bacon from the Dutch oven and place it on a paper towel to drain. 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 carrots and minced garlic then cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
  • Add the broth, making sure to scrape up all the brown bits off the bottom of the Dutch oven, and bring to a boil. Cover with a lid and reduce the heat to low and simmer for 20-25 minutes, or until the carrots are very soft. 
  • Turn the stove off and blend the soup with an immersion blender or blender until creamy and smooth.
  • Stir in the milk and cream. Taste the soup and season with sea salt and freshly cracked pepper, to taste. 
  • Ladle into bowls and serve with bacon bits on the side. Enjoy!
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