Carrot Soup

5 from 15 votes

Easy, healthy, and deliciously creamy, this carrot soup recipe is loaded with fresh flavors and makes for a cozy treat on a busy weeknight.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Side Dish, Soup

Cuisine: American

Keyword: carrot soup, carrot soup recipe, soup recipes

Servings: servings

Author: Katerina | Diethood

Ingredients

4 slices thick-cut bacon diced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 small yellow onion finely chopped
5 to 6 large carrots chopped (you need 5 cups chopped carrots)
3 cloves garlic minced
1 teaspoon chili powder or to taste
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
3 sprigs fresh thyme
6 cups low sodium vegetable broth
½ cup heavy cream or half & half, optional
fresh thyme leaves for garnish

Instructions

Set a Dutch oven or a large pot over medium-high heat. Add in the diced bacon and cook it to a desired crispness. Using a slotted spoon, remove the bacon and set it aside. Keep the bacon drippings in the pot.
Add butter and olive oil to the soup pot. Stir in the chopped onions and carrots; cook for 5 minutes, stirring frequently. Add the minced garlic, chili powder, salt, and pepper and stir in the thyme sprigs and vegetable broth; set the heat to high and bring the soup to a boil.
Then, lower the heat to medium and cover the pot; cook for 20 minutes or until the carrots are very soft.
Remove the thyme sprigs, and, using an immersion blender, puree the soup until completely blended and smooth.
Stir in the heavy cream and cook for a minute. Then, taste the soup for salt and pepper and adjust accordingly.
Remove from heat, ladle the soup into bowls, and top with the cooked bacon.
Garnish with fresh thyme leaves and serve.

Notes

If you do not have an immersion blender, use a regular blender or food processor. Blend the soup in batches and pour out each blended batch back into the soup pot.

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