Creamy Carrot Soup

 

https://natashaskitchen.com/carrot-soup/

Ingredients

• 6 oz bacon 6 strips, chopped
• 1 large yellow onion diced (2 cups)
• 1 celery rib diced (1/2 cup)
• 2 lbs carrots 8 large, peeled and sliced into 1/2” thick rings
• 2 garlic cloves minced
• 2 tsp sea salt or to taste
• 1/8 tsp black pepper
• 4 cups chicken stock or broth (reduced sodium)
• 1/2 cup milk
• 1/2 cup heavy whipping cream plus more to garnish
• 2 Tbsp parsley to garnish (optional)

Instructions

1. Brown bacon in a large pot and remove browned bacon with a slotted spoon.

2. Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.
3. Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.

4. Puree soup in a blender in batches or use an immersion blender.

5. Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.