Creamy Carrot Soup
Make creamy carrot soup with sweet carrots, bacon, thyme, vegetable broth, and a smooth cream finish in about 30 minutes.
Servings: 8
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 30 minutes
Ingredients
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
- 3 cloves garlic minced
- 1 teaspoon chili powder or to taste
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 3 sprigs fresh thyme
- 6 cups low-sodium vegetable broth
- 1/2 cup heavy cream or half-and-half
- fresh thyme leaves for garnish
Instructions
Instructions
- Cook diced bacon in a Dutch oven until crisp; remove it and keep the drippings.
- Add butter, oil, onion, and carrots; cook 5 minutes. Add garlic, chili powder, salt, pepper, thyme, and broth; bring to a boil.
- Cover and simmer over medium heat for 20 minutes, until the carrots are very soft.
- Remove the thyme sprigs and blend the soup until smooth.
- Stir in the cream and cook for 1 minute; adjust salt and pepper.
- Ladle into bowls and top with bacon and fresh thyme leaves.