Description

This creamy carrot soup is a comforting and flavorful dish made with tender carrots, aromatic vegetables, and savory bacon, blended to a smooth consistency and enriched with cream and milk. Perfect as a warm starter or a light meal, it brings together the natural sweetness of carrots and the smoky depth of bacon with a velvety texture that’s both satisfying and easy to prepare.

Ingredients

Scale

Meat

6 oz bacon (6 strips, chopped)

Vegetables

1 large yellow onion (diced, 2 cups)
1 celery rib (diced, 1/2 cup)
2 lbs carrots (8 large, peeled and sliced into 1/2” thick rings)
2 garlic cloves (minced)

Seasonings

2 tsp sea salt (or to taste)
1/8 tsp black pepper

Liquids

4 cups chicken stock (or broth, reduced sodium)
1/2 cup milk
1/2 cup heavy whipping cream (plus more to garnish)

Garnish

2 Tbsp parsley (to garnish, optional)

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Instructions

Brown the bacon: In a 5 1/2 quart Dutch oven or large pot over medium heat, cook the chopped bacon until browned and crisp. Remove the bacon using a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
Sauté the vegetables: Add diced onion, celery, and sliced carrots to the pot with the bacon fat. Cook the vegetables for 6-8 minutes, stirring occasionally, until the onions soften but do not brown. Add minced garlic, 2 teaspoons salt, and 1/8 teaspoon black pepper, stirring for another minute to release the garlic’s aroma.
Simmer the soup: Pour in 4 cups of chicken stock and bring the mixture to a simmer. Partially cover the pot and cook for 20-25 minutes, or until the carrots have softened thoroughly and are tender when pierced with a fork.
Puree the soup: Carefully transfer the soup in batches to a blender, or use an immersion blender in the pot, and blend until smooth and creamy.
Finish the soup: Return the pureed soup to the pot. Stir in 1/2 cup heavy whipping cream and 1/2 cup milk to enrich the texture. Adjust seasoning with additional salt and pepper to taste. Warm the soup gently if needed.

Notes

For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock.
You can garnish with a drizzle of heavy cream and chopped fresh parsley for added flavor and presentation.
If the soup is too thick, thin it with additional broth or milk to your desired consistency.
Use an immersion blender directly in the pot for easier preparation and less cleanup.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.