Creamy Carrot Soup
Servings 4
Equipment
- Large Dutch Oven or Soup Pot
- Immersion Blender or Blender
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 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. 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 smooth and creamy.
- 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!