Ingredients
- 5 bacon strips
- 2 lbs carrots - peeled and chopped (about 10 or 11 carrots)
- 2 cups chopped yellow onion
- 4 garlic cloves - minced
- 32 oz vegetable broth
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 cup heavy cream
- 1 tsp fresh thyme - to serve (optional)
Instructions
- Cook 5 strips of bacon in a large pot over medium high heat until crispy. Add the bacon to folded paper towel and crumble into bite-size pieces. Leave the bacon grease in the pot to cook the vegetables in step 2.
- Add 2 lbs chopped carrots to the heated pot along with 2 cups chopped yellow onions. Cook for 3 minutes, until the carrots begin to soften.
- Add in 4 minced garlic cloves and cook for 1 minute.
- Next, pour in 32 oz vegetable broth, 1 tsp salt and ¼ tsp ground black pepper. Bring the soup to a boil then reduce to let simmer for about 15-20 minutes, or until the carrots are really soft when poked with a fork.
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy.
- You can also add the soup in small batches to a regular blender or a food processor, blending until creamy (careful as the soup will be hot!). Transfer the soup back to the pot if needed.
- Next, pour in 1 cup of heavy cream and stir it into the soup until an even creamy texture forms. The soup is now ready to serve with a sprinkle of crumbled bacon and optional fresh thyme.
Nutrition Info
Calories: 229kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 923mg | Potassium: 485mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19641IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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