Carrot Soup
Creamy Carrot Soup is a delightful dish that offers a perfect blend of simplicity and gourmet flavors. Created with common ingredients, this recipe boasts a rich, velvety texture and a depth of taste that will impress even the most discerning palate.
Equipment
- Dutch Oven or Large Pot
- Blender or Immersion Blender
- Basic Kitchen Utensils
Ingredients
- 6 oz bacon chopped
- 1 large yellow onion diced
- 1 celery rib diced
- 2 lbs carrots peeled and sliced
- 2 garlic cloves minced
- Sea salt and black pepper
- 4 cups chicken stock
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- Fresh parsley for garnish optional
Instructions
- Begin by browning the bacon in a Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same pot with the rendered bacon fat, add diced onion, celery, and carrots. Cook until the onions soften, about 6-8 minutes. Add minced garlic, salt, and pepper, and cook for an additional minute.
- Pour in the chicken stock, bring to a simmer, and cook until the carrots are tender, about 20-25 minutes.
- Using a blender or immersion blender, puree the soup until smooth.
- Return the soup to the pot and stir in the heavy cream and milk. Season with salt and pepper to taste.
- Serve the soup hot, garnished with crispy bacon pieces and fresh parsley if desired.
Notes
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock.
Feel free to customize the soup by adding your favorite herbs and spices such as thyme or cumin.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Feel free to customize the soup by adding your favorite herbs and spices such as thyme or cumin.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.