NatashasKitchen.comCreamy Carrot Soup
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Ingredients
Serves 8- 1 celery rib (diced (1/2 cup))
- 1 large yellow onion (diced (2 cups))
- 2 garlic cloves (minced)
- 2 lbs carrots (8 large, peeled and sliced into 1/2” thick rings)
- 2 Tbsp parsley (to garnish (optional))
- 4 cups chicken stock (or broth (reduced sodium))
- 6 oz bacon (6 strips, chopped)
- 1/2 cup heavy whipping cream (plus more to garnish)
- 1/2 cup milk
- 1/8 tsp black pepper
- 2 tsp sea salt (or to taste)
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Steps
- Step 1
Brown bacon in a 5 1/2 qt Dutch oven or large pot over medium heat and remove browned bacon with a slotted spoon.
- Step 2
Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.
- Step 3
Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.
- Step 4
Puree soup in a blender in batches or use an immersion blender.
- Step 5
Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.
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Brown bacon in a 5 1/2 qt Dutch oven or large pot over medium heat and remove browned bacon with a slotted spoon.
Source: NatashasKitchen.com
