Creamy Carrot Soup Recipe
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.95 out of 5 stars
(129)
Ingredients
8 servings
- 6 oz bacon, 6 strips, chopped
- 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
- 2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 4 cups chicken stock, or broth (reduced sodium)
- 1/2 cup milk
- 1/2 cup heavy whipping cream, plus more to garnish
- 2 Tbsp parsley, to garnish (optional)
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Preparation
Step 1
Brown bacon in a 5 1/2 qt Dutch oven or large pot over medium heat and remove browned bacon with a slotted spoon.
Step 2
Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.
Step 3
Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.
Step 4
Puree soup in a blender in batches or use an immersion blender.
Step 5
Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.
Step 6
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Chef's notes
Don’t overcook or undercook the vegetables. Cook until uniformly soft without resistance to the bite.
Season to taste at the end. You won’t be able to truly gauge the flavor until the end after it’s all blended.
Add cream last. You don’t want to keep boiling after the cream is added.
Don’t forget toppings! They aren’t just for looks. Toppings like bacon, parsley, black pepper or an extra swirl of cream will add just the right amount of texture and flavor and keep your soup exciting for adults. Remember it’s not baby food!
For a dairy-free version, skip the cream and milk and use coconut milk instead.
