Creamy Carrot Soup

My creamy carrot soup is the perfect way to warm your soul and tantalize your tastebuds!

This velvety smooth soup is a delightful blend of sweet carrots, aromatic spices, and a touch of indulgence from the heavy cream.

The secret to its rich flavor is the bacon-infused base, adding a subtle smokiness that complements the carrots’ natural sweetness.

P.S. Don’t forget the crusty bread for dipping. You can thank me later!

Why You’ll Love This Creamy Carrot Soup

Complex Taste Profile: The combination of cumin, coriander, and ginger creates a delightful harmony of savory and aromatic notes. It’s a sophisticated taste experience to impress your guests.

Bacon Boost: Crispy bacon adds a savory, smoky element that elevates the soup from ordinary to extraordinary. It creates a perfect balance with the sweet carrots.

Silky Texture: The combination of pureed carrots and heavy cream results in a velvety smooth consistency. It’s so satisfying and comforting to eat.

Time-Saver: This one-pot wonder comes together in under an hour. It’s an ideal choice for busy weeknights or last-minute dinner plans.

Ingredients

• Carrots: The star of this creamy soup provides a sweet, earthy flavor and vibrant orange color.
  
• Onion and Garlic: Essential aromatics form the flavorful base of the soup.
  
• Bacon: It adds a smoky, salty, and savory dimension to the soup while providing a crispy garnish.
  
• Ground Cumin and Ground Coriander: Warm, earthy spices complement the sweetness of the carrots and elevate the overall flavor profile.
  
• Fresh Ginger: It brings a zesty, slightly spicy note to the soup, balancing the richness of the cream and bacon.
  
• Vegetable or Chicken Broth: It provides depth and allows the flavors to meld together.
  
• Heavy Cream: It gives the soup a luxuriously smooth and velvety texture while mellowing out the spices.
  
• Salt and Pepper: Essential seasonings enhance and balance all the flavors in the soup.
  
• Fresh Lemon Juice (Optional): A bright, acidic element helps cut through the richness and add a touch of freshness.
  
• Fresh Parsley or Cilantro: They’re a fresh, herbaceous garnish and add a pop of color when serving.

How to Make Creamy Carrot Soup

This soup comes together so easily!

1. Cook the bacon. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and transfer it to a paper towel-lined plate to drain. Leave about 1-2 tablespoons of the bacon fat in the pot and discard any excess fat. Once the bacon has cooled, crumble it and set aside for garnish.

2. Saute the aromatics. Using the same large pot with the bacon fat, add the chopped onion. Sauté over medium heat for 5 minutes, or until softened. Stir in the minced garlic, cumin, coriander, and ginger. Cook for another 2-3 minutes until fragrant.

3. Add the carrots and broth. Add the chopped carrots to the pot and stir to coat them with the spices and bacon-flavored onion mixture. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are soft and tender.

4. Blend. Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, directly in the pot. You can also blend the soup in batches using a regular blender, being careful with the hot liquid.

5. Make it creamy. Stir in the heavy cream to give the soup a rich, creamy texture. Season with salt, pepper, and a squeeze of lemon juice to enhance the flavors.

6. Serve. Ladle the soup into bowls. Top with crispy bacon crumbles and freshly chopped parsley or cilantro. Enjoy!

Tips for the Best Creamy Carrot Soup

These easy tips result in the most heavenly soup.

• Work some bacon fat magic. Use the right amount of bacon fat to add depth and richness to the soup. Too much fat can make the soup greasy, while too little might leave it lacking in flavor.

• Balance the spices. Ensure that the cumin, coriander, and ginger are well-balanced to avoid overpowering the carrots. Taste and adjust the spices as needed during the cooking process.

• Be safe! Be cautious when blending hot liquids. Use an immersion blender directly in the pot or by blending in batches with a regular blender to avoid splashing and burns.

• Go easy on the cream. Add the heavy cream gradually and stir well to achieve the desired creamy consistency. More cream can always be added, but it’s harder to remove excess cream.

• Jazz up the flavor. Use a squeeze of fresh lemon juice to brighten the flavors and balance the richness of the soup.

• Thin it out. If you prefer a thinner consistency, simply add more broth during the blending stage.

How to Store

If you have leftover soup, store it and enjoy it again during the week.

To Store: Place the cooled soup in an air-tight container and refrigerate for up to 4 days. Ensure the soup is at room temperature before refrigerating to prevent bacterial growth.

To Freeze: Pour cooled soup into freezer-safe containers or bags, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.

To Reheat: Warm the soup in a pot over medium heat, stirring occasionally until hot throughout. Microwave individual portions in 30-second intervals, stirring between each, until desired temperature is reached.

Creamy Carrot Soup

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

278

kcal

This creamy carrot soup is such a flavorful treat! With heavy cream and bacon, it’s smooth, comforting, and luxurious.

Ingredients

• 2 lbs carrots, peeled and chopped

• 1 large onion, chopped

• 2 cloves garlic, minced

• 4-6 strips of bacon

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

• 4 cups vegetable or chicken broth

• 1 cup heavy cream

• Salt and pepper, to taste

• 1 tbsp fresh lemon juice (optional)

• Fresh parsley or cilantro, for garnish

Instructions

• In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and transfer it to a paper towel-lined plate to drain. Leave about 1-2 tablespoons of the bacon fat in the pot and discard any excess fat. Once the bacon has cooled, crumble it and set aside for garnish.
• Using the same large pot with the bacon fat, add the chopped onion. Sauté over medium heat for 5 minutes, or until softened. Stir in the minced garlic, cumin, coriander, and ginger. Cook for another 2-3 minutes until fragrant.
• Add the chopped carrots to the pot and stir to coat them with the spices and bacon-flavored onion mixture. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the carrots are soft and tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, directly in the pot. Alternatively, blend the soup in batches using a regular blender, being careful with the hot liquid.
• Stir in the heavy cream to give the soup a rich, creamy texture. Season with salt, pepper, and a squeeze of lemon juice to enhance the flavors.
• Ladle the soup into bowls. Top with crispy bacon crumbles and freshly chopped parsley or cilantro. Enjoy!