Creamy Carrot Soup
Creamy Carrot Soup has surprisingly simple ingredients but tastes gourmet. This is a 30-minute recipe that comes together in one pot.
Servings: 6 servings
Ingredients
- 6 strips bacon chopped
- 1 large yellow onion diced
- ½ cup celery diced
- 8 large carrots peeled and sliced into ½ inch rounds
- 2 cloves garlic minced
- 2 tsp salt or to taste
- fresh cracked pepper
- 4 cups chicken stock
- ½ cup milk
- ½ cup heavy cream
- 2 tbsp parsley for garnish optional
Instructions
- Cook bacon in a large pot until brown and crisp. Remove with a slotted spoon and set aside.
- In the same pot with the rendered bacon fat add diced onion, celery and sliced carrots. Cook until onions soften (do not brown). Add minced garlic, salt and pepper and cook for another minute.
- Add the chicken stock and bring to a simmer. Partially cover and cook 20 - 25 minutes or until carrots have softened.
- Puree soup in a blender in batches or use an immersion blender.
- Return soup to pot and stir in heavy cream and milk. Season with salt and pepper if necessary.
- To serve: Spoon into bowls and garnish with bacon and parsley.