Creamy Carrot Soup Recipe – American Special
Indulge in the velvety goodness of Creamy Carrot Soup, a classic American comfort dish that combines the natural sweetness of carrots with the savory depth of bacon. This soup is enriched with heavy cream and milk, creating a luxurious texture that’s both satisfying and nourishing. Perfect for chilly evenings or as a starter to a hearty meal, this soup brings warmth and flavor in every spoonful.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Creamy Carrot Soup Ingredients :
- 6 oz bacon, 6 strips, chopped
- 1 large yellow onion, diced (2 cups)
- 1 celery rib, diced (1/2 cup)
- 2 lbs carrots, 8 large, peeled and sliced into 1/2” thick rings
- 2 garlic cloves, minced
- 2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 4 cups chicken stock, or broth (reduced sodium)
- 1/2 cup milk
- 1/2 cup heavy whipping cream, plus more to garnish
- 2 Tbsp parsley, to garnish (optional)
How to Make Creamy Carrot Soup:
In a 5 1/2 qt Dutch oven or large pot, brown the bacon over medium heat. Use a slotted spoon to remove the browned bacon from the pot.
In the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots. Cook for 6-8 minutes until the onions soften (be careful not to brown them). Stir in minced garlic, 2 tsp salt, and 1/8 tsp black pepper, and cook for another minute.
Pour in 4 cups of chicken stock and bring to a simmer. Partially cover and cook for 20-25 minutes or until the carrots have softened.
Puree the soup in batches using a blender or an immersion blender.
Return the pureed soup to the pot and stir in 1/2 cup of heavy cream and 1/2 cup of milk. Season to taste with salt and pepper.
Recipe Notes
Bacon Substitute: For a vegetarian version, omit the bacon and sauté the vegetables in olive oil or butter.
Dairy-Free Option: Use coconut milk and a plant-based cream alternative to make the soup dairy-free.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing Tips: This soup freezes well; let it cool completely before transferring to freezer-safe containers.
Serving Suggestions: Garnish with fresh parsley or croutons for added texture and flavor.
