Creamy Carrot Soup
A delicious and comforting creamy carrot soup, perfect for any meal.
Equipment
- large pot
- stick blender
Ingredients
- 1 tablespoon olive oil or butter
- 4 slices streaky bacon approximately 120g
- 1 onion chopped
- 2 garlic cloves minced
- 5 large carrots cut into 1.5 cm / ⅗" chunks
- 1 litre vegetable or chicken broth or 1 quart
- 0.5 cup cream 125 ml
- 0.75 cup milk 185 ml, any fat %
- Salt and pepper
Serving Suggestions
- Fresh thyme or chopped parsley
- Cream for swirling
- Crusty bread for serving
Instructions
- Heat oil in a large pot over medium high heat. Add bacon and cook until golden. Remove from pot, cool then chop.
- Add onion and garlic into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.
- Add carrots and stir well to coat the carrot in the oil.
- 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.
- Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender).
- Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired.
- Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired. Serve with crusty bread.
Notes
If you skip the bacon, add something else to compensate for loss of flavour. Suggestions: 1 teaspoon of ground coriander or other spice of choice or 2 teaspoon finely chopped ginger sauté with onion and garlic.
Nutrition
Serving: 1bowlCalories: 351kcalCarbohydrates: 16gProtein: 11gFat: 27gSaturated Fat: 13gCholesterol: 69mgSodium: 379mgPotassium: 640mgFiber: 2gSugar: 7gVitamin A: 13360IUVitamin C: 7mgCalcium: 119mgIron: 0.9mg
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