Cream Of Carrot Soup

6
Servings
40m
Prep Time
40m
Cook Time
1h 20m
Ready In


"From the BH&G March 2015 Recipes - "This soup is all about carrots -- & bacon. If you've never tried the 2 together, then now's the time. This creamy soup is ready in just under an hr (perfect for a weeknight dinner)." BH&G speaks the truth, but IMO this soup is also a company-worthy starter course for a dinner party & easily converts to vegetarian by using veggie bacon & vegetable broth instead of chicken broth. Enjoy!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (505.8 g)
  • Calories 382.4
  • Total Fat - 20.4 g
  • Saturated Fat - 7 g
  • Cholesterol - 79.7 mg
  • Sodium - 2357.8 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 5.1 g
  • Sugars - 7.8 g
  • Protein - 26.7 g
  • Calcium - 81.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.3 mg

Step 1

Cook bacon in a 5-6 quart Dutch oven until browned & crisp. Remove & drain on paper towels, reserving drippings. Add sage leaves to hot drippings & cook for 1-2 minutes or until the sage leaves no longer sizzle. Remove & set aside to drain w/bacon. Remove all but 1 tbsp of bacon drippings from the Dutch oven.

Step 2

Cook carrots, onions, garlic & salt in reserved drippings for 10 min, stirring occasionally until onion is tender. Add potato & chicken broth to Dutch oven. Bring to a boil, reduce heat & simmer (covered) for 40 min or until potatoes & carrots are very tender.

Step 3

Puree soup until very smooth w/an immersion blender. Add cream & heat through. Top soup w/reserved bacon & sage leaves plus any of your choices from the other optional toppings listed.

Tips & Variations


  • Immersion blender

Related

ForeverMama

Oh my Twissis, this soup is Good! If you haven’t made this, make it as it is lovely. Yum! UPDATE: Made this again, but used coconut milk and added some tumeric and worked in some of the sage into the soup. Was still yummy.

review by:
(13 May 2016)