Easy, healthy, deliciously creamy Carrot Soup loaded with fresh flavors makes for a comforting treat on a busy weeknight.
Servings : 8servings
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 30 minutesmins
Ingredients
4slicesthick-cut bacon,diced (optional)
1tablespoonbutter
1tablespoonextra virgin olive oil
1yellow onion,chopped
5 to 6large carrots,chopped (you need 5 cups chopped carrots)
3clovesgarlic,minced
1teaspoonchili powder,or to taste
1/2teaspoonsalt,or to taste
1/4teaspoonfresh ground pepper,or to taste
3sprigs fresh thyme
6cupslow sodium vegetable broth
1/2cupheavy cream or Half & Half,optional
fresh thyme leaves,for garnish
Instructions
Set a dutch oven or soup pot over medium-high heat.
Add diced bacon, if using, and cook to a desired crispness. Remove bacon from the pot and set aside.
Add butter and olive oil to the pot and set over Medium-High heat.
Stir in chopped onions and carrots; cook for 5 minutes, stirring frequently.
Stir in minced garlic, chili powder, salt, and pepper.
Add thyme sprigs and vegetable broth; stir, set heat to High and bring to a boil.
Lower heat to Medium and cover the pot; cook for 20 minutes, or until carrots are very soft.
Uncover, remove thyme sprigs, and, using an immersion blender, puree the soup for several minutes, or until completely blended and smooth.
Stir in heavy cream or Half & Half, if using.
Taste for seasonings and adjust accordingly.
Ladle soup into bowls and top with prepared bacon.
Garnish with fresh thyme and serve.
Notes
BLENDER OPTIONS
If you do not have an immersion blender, transfer all cooked ingredients into a regular blender. Blend in batches and pour out each blended batch back into the soup pot.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.