Creamy Carrot Soup
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Creamy Carrot Soup is a quick and easy soup recipe with a silky smooth texture that is topped off with crispy bacon.
A few weeks ago I picked up some huge carrots at the farmer’s market. They were super cheap and I was excited to use them to make my Spiced Carrot Coffee Cake for breakfast and sweet and tart Kumquat Carrot Muffins to put in with my lunches.
After making both of those I still had several large carrots left so I went on the hunt to find a recipe that uses a lot of carrots. Since it has been cold all week I was thinking about soup though I’ve never had carrot soup before.
I looked through many recipes before deciding on a creamy carrot soup that was topped with crispy bacon. The ingredients were simple and I had them all on hand which made it even better.
The one thing I was worried about was blending the soup to it’s silky smooth consistency. I wasn’t sure which one of my gadgets to use to do this.
How do you blend creamy carrot soup?
- High Powered Blender: Scoop your soup to your blender in batches. Do not fill the blender more than halfway full because the soup will be hot and you want to avoid the steam building up in the blend. A high-powered blender will do the job best.
- Immersion Blender: I feel like this is the easiest way to blend a creamy soup. It also cuts down on having to wash extra dishes and equipment because you don’t take the soup out of the pan. Immersion blenders have a shield around the blade to avoid scratching your pot. Wear an oven mitt to prevent splatter burns.
- Food Processor: This is another option but not the best option because it won’t blend the soup as much as the blenders will. However, if all you have is a food processor it will make a creamy soup, there will just still be small bits and pieces of carrot in it.
One of the things you want to make sure is to not overcook or under cook your vegetables. You want them to just be tender. This will provide the best flavor and texture for your soup.
Ingredients:
- bacon
- sweet onion (or your favorite type of onion)
- celery
- carrots
- garlic cloves
- salt and pepper
- chicken stock (or vegetable stock if you prefer)
- milk (whole milk is preferred but you can use plant based milk)
- heavy whipping cream
- additional herbs and seasonings are optional (I used sage and a pinch of cayenne)
To make the soup dice the bacon and add to a large Dutch oven. Heat over medium heat, stirring occasionally, until the bacon has browned. Remove it from the pot and transfer to a paper towel lined plate.
Add the onion, celery, and carrot to the Dutch oven with the bacon fat. Cook over medium heat for 6-8 minutes or until the onion has softened. Add the garlic, salt, and pepper and cook for another minute.
Add the chicken stock to the pot and bring it to a simmer. Reduce heat and cover, cooking for 20-25 minutes. Do not over cook the vegetables.
Puree the soup with a blender or immersion blender. Return to the soup to the pot and add in the milk and cream.
Can I make this soup Dairy Free?
You can use coconut milk in place of the milk and heavy cream to give the soup the rich, silky texture with an additional bit of flavor. While other plant based milk can be used, only the coconut milk is going to give you a similar texture.
Mix well and heat for 2-3 minutes. Season with salt and pepper. Taste and then add additional herbs and spices if desired.
Top the soup with crumble bacon, a swirl of heavy cream or sour cream, and a sprinkle of fresh parsley or chives.
Can I make this soup vegan or vegetarian?
This soup can easily be made vegan. Skip making the bacon in the beginning and saute the vegetables in a tablespoon of olive oil. Use vegetable stock instead of chicken stock in the recipe. Then replace the milk and heavy cream with coconut milk. If you still want something crispy on top use a plant based bacon.
Creamy Carrot Soup is a warm and silky smooth soup that tastes delicious. It’s a bit sweet, a bit earthy, and perfect if you are looking for a lighter soup option. The bacon adds a nice saltiness and crunch on top and I like to add a swirl of sour cream for added richness.
This soup is delicious served with Garlic and Herb Focaccia. It would also be perfect with my No Knead Dinner Rolls.
Creamy Carrot Soup
Equipment
Ingredients
- 6 strips of bacon chopped
- 1 sweet onion chopped
- 1 celery rib chopped
- 2 lb. carrots cut into 1/2 inch circles
- 4 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 c. chicken stock
- 1/2 c. whole milk
- 1/2 c. heavy whipping cream
- 2 Tablespoons herbs and spices of your choice
Instructions
- Heat Dutch oven or stock pot over medium heat. Add in the bacon and cook for 4-6 minutes, stirring occasionally, until the bacon has browned. Remove the bacon to a paper towel lined plate.
- Add the onion, celery, and carrots into the pot with the rendered bacon fat and cook for 6-8 minutes or until the onions have softened.
- Add the garlic, salt, and black pepper and cook for an additional minute.
- Add the chicken stock and bring to a simmer over medium heat. Cook for 20-25 minutes or until carrots have softened.
- Puree the soup in a blender in batches or use an immersion blender to puree.
- Add the milk and the heavy cream to the soup and mix well. Add in any herbs or spices and mix. Heat for 2-3 minutes.
- Serve topped with crispy bacon and a drizzle of heavy cream or sour cream.
Notes
