Creamy Carrot Soup
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(65)
Ingredients
4 servings
- 1 tbsp olive oil or butter
- 4 slices streaky bacon (~120g/4oz)
- 1 onion (, chopped)
- 2 garlic cloves (, minced)
- 5 large carrots (, cut into 1.5 cm / 3/5" chunks)
- 1 litre / 1 quart vegetable or chicken broth (4 cups)
- 1/2 cup / 125 ml cream
- 3/4 cup / 185ml milk (any fat %)
- Salt and pepper
- Fresh thyme or chopped parsley
- Cream (, for swirling)
- Crusty bread
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Preparation
Step 1
Heat oil in a large pot over medium high heat. Add bacon and cook until golden. Remove from pot, cool then chop.
Step 2
Add onion and garlic into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.
Step 3
Add carrots and stir well to coat the carrot in the oil.
Step 4
Add broth, then stir. Cover with lid, adjust heat so it is simmering energetically (about medium). Cook for 20 - 25 minutes until carrot is very soft.
Step 5
Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender).
Step 6
Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired.
Step 7
Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired. Serve with crusty bread.
Step 8
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