Description
Creamy Carrot Soup combines tender carrots, smoky bacon, aromatic vegetables, chicken stock, milk, and cream in a silky one-pot soup. Serve it with crisp bacon, parsley, and warm bread for a comforting lunch, starter, or light dinner.
Ingredients
Scale
- 6 ounces bacon, about 6 strips, chopped
- 1 large yellow onion, diced, about 2 cups
- 1 celery rib, diced, about 1/2 cup
- 2 pounds carrots, about 8 large, peeled and sliced into 1/2-inch rounds
- 2 garlic cloves, minced
- 2 teaspoons sea salt, plus more to taste
- 1/8 teaspoon ground black pepper, plus more to taste
- 4 cups reduced-sodium chicken stock or broth
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream, plus more for serving
- 2 tablespoons chopped fresh parsley, optional garnish
Instructions
- Place a 5 1/2-quart Dutch oven or large soup pot over medium heat. Add the chopped bacon and cook until browned and crisp.
- Remove the bacon with a slotted spoon and reserve it for serving. Leave the rendered bacon fat in the pot.
- Add the diced onion, celery, and sliced carrots. Cook for 6 to 8 minutes, stirring regularly, until the onion softens without browning.
- Add the minced garlic, sea salt, and black pepper. Cook and stir for 1 minute.
- Pour in the chicken stock and scrape the bottom of the pot to release any browned bits.
- Bring the soup to a gentle simmer. Partially cover the pot and cook for 20 to 25 minutes, or until the carrots crush easily with a fork.
- Remove the pot from the heat. Puree the soup with an immersion blender until completely smooth, or carefully blend it in countertop-blender batches.
- Return the soup to the pot if needed. Stir in the whole milk and heavy whipping cream.
- Warm the soup over low heat without boiling. Taste and adjust the salt and black pepper.
- Ladle the soup into bowls and garnish with the reserved bacon, chopped parsley, black pepper, and an optional swirl of cream.
Notes
- Cut the carrots into evenly sized rounds so they cook at the same rate.
- Do not brown the onion and celery because deeply caramelized flavors can overpower the carrots.
- Blend the soup thoroughly for the silkiest texture.
- Use caution when blending hot soup in a countertop blender. Work in small batches and allow steam to escape.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup for up to 3 months. For the smoothest result, freeze it before adding the milk and cream.
- Reheat gently and add a splash of stock or milk if the soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8
- Sodium: 820
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 9
- Cholesterol: 27