Creamy Carrot Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
351 kcal
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Course
Soup
Creamy Carrot Soup
Description
This Creamy Carrot Soup begins by cooking streaky bacon in oil or butter until golden, imparting its smoky flavor to the base. Onion and garlic soften in the bacon drippings, building aromatic background notes without browning. Chopped carrots are added and coated before simmering with vegetable or chicken broth until tender.
The soft carrots are pureed to form a smooth, creamy texture. Cream and milk are stirred in to enrich the soup, balancing thickness and flavor. Salt and black pepper are adjusted to taste, resulting in a gently spiced, comforting bowl.
Served with a swirl of cream, bits of cooked bacon, and fresh thyme or parsley, the soup pairs well with crusty bread for a satisfying light meal or appetizer. Bacon adds a distinctive savoriness but can be omitted with compensation by using spices like ground coriander or finely chopped ginger for alternative flavor notes.
The recipe notes that omitting bacon reduces calories, and skipping cream lowers it further. The soup maintains its creamy texture and can be adapted to dietary preferences by altering these components.
Ingredients
- 1 tbsp olive oil or butter
- 4 lices streaky bacon (~120g/4oz)
- 1 onion , chopped
- 2 garlic minced, cloves
- 5 carrot cut into 1.5 cm / 3/5" chunks, large
- 1 litre / 1 quart vegetable broth 4 cups, or chicken broth
- 1/2 cup / 125 ml cream
- 3/4 cup / 185ml milk (any fat %)
- salt
- black pepper
Serving:
- thyme or chopped parsley, fresh
- cream , for swirling
- bread crusty
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 omitting bacon, add 1 teaspoon ground coriander or 2 teaspoons finely chopped ginger to maintain flavor.
- Nutrition per serving assumes 4 servings; omitting bacon reduces calories to about 200, and omitting cream lowers calories further to 99.
- Serve the soup with crusty bread and fresh herbs like thyme or parsley for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351cal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 69mg | 23% |
| Sodium | 379mg | 16% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 13360IU | 267% |
| Vitamin C | 7mg | 8% |
| Calcium | 119mg | 12% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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