Cream Of Carrot Soup
Recipe: #17907
March 11, 2015
"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
Ingredients
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 by Step Method
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
