Creamy Carrot Soup
This creamy carrot soup is rich, flavorful, and easy to make. The smoky bacon, warm spices, and velvety carrot puree come together for the perfect cozy soup.
Servings: 6 servings as a starter
Calories: 228kcal
Equipment
Ingredients
- 8 slices bacon cut into pieces
- 2 tablespoons butter
- 1 lb carrots peeled and chopped, about 3 large carrots
- 1 medium onion chopped
- 2 cloves garlic minced or finely chopped
- 4 cups chicken broth or bone broth, homemade is the best
- ½ teaspoon cumin ground
- 1 teaspoon coriander
- ¼ teaspoon red chili flakes
- sea salt and pepper to taste
- ½ cup heavy whipping cream plus more for garnish
For Garnish
- chives finely chopped
- bacon chopped
- croutons toasted
Instructions
- Sauté Bacon and Vegetables: In a large pot, melt butter and cook the bacon until golden and crispy. Remove it from the pot and let it cool. In the bacon drippings, sauté the onion and garlic until soft and fragrant.
- Add Carrots and Spices: Add the carrots and stir them together with cumin, coriander, chili flakes, salt, and pepper. Cook for a few minutes so the flavors blend.
- Add Broth and Simmer: Pour in broth to cover the carrots. Bring to a boil, then reduce the heat and let it simmer until the carrots are tender.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. (Or carefully transfer it in batches to a blender—be cautious with hot liquid.)
- Add Cream: Stir in a splash of cream for a rich, silky finish. Taste and adjust seasoning if needed.
- Garnish and Serve: Serve hot in bowls, garnished with crispy bacon, fresh chives, croutons, and a drizzle of cream.
Notes
- Vegetarian Option: Omit the bacon and use vegetable broth. Add smoked paprika for a hint of depth.
- Make It Vegan: Swap butter for olive oil, heavy cream for coconut cream, and skip the bacon.
- Texture Choices: For an ultra-smooth soup, strain the puree through a fine mesh sieve. For more rustic texture, blend only partially.
- Flavor Boost: Add fresh ginger for warmth, curry powder for spice, or a splash of orange juice for brightness.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
- Freezer Friendly: Freeze the soup without cream for up to 3 months. Stir in cream after reheating for the best texture.
- Presentation Tip: Serve in bowls with a swirl of cream or a sprinkle of paprika to make it look restaurant-worthy.
Nutrition
Calories: 228kcal | Carbohydrates: 11g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 793mg | Potassium: 365mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13078IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg