Description
A simple, creamy carrot soup bursting with fresh flavors from herbs and a touch of smoky bacon. This comforting soup is easy to prepare and perfect for a light meal or starter, blending tender carrots with aromatic garlic, thyme, and rosemary, then finished with flavorful chicken broth and a hint of heat from hot sauce.
Ingredients
Main Ingredients
- 3 tablespoons extra virgin olive oil
- 2 pounds peeled carrots, cut into 1 inch pieces
- 1 large onion, thinly sliced
- 2 tablespoons minced garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 32 ounces chicken broth
- 2 strips precooked bacon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
Instructions
- Sauté the Vegetables: Heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat. Add peeled and chopped carrots, thinly sliced onion, minced garlic, fresh thyme, and fresh rosemary. Cook for about 15 minutes, stirring occasionally, until the carrots are fork tender and the vegetables are fragrant.
- Remove Herbs and Blend: Take out the thyme and rosemary sprigs and transfer the cooked carrots and vegetables to a blender. Use the soup or puree function to blend until smooth, ensuring a creamy texture without lumps.
- Add Broth and Puree Again: Pour in the 32 ounces of chicken broth into the blender and continue to puree until fully combined and silky smooth.
- Simmer Soup with Bacon and Seasoning: Transfer the blended soup back to a large saucepan and place it over medium heat. Add the 2 strips of precooked bacon to infuse smoky flavor. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon hot sauce. Let the soup simmer gently until heated through and flavors meld, about 5-10 minutes.
- Serve Warm: Ladle the creamy carrot soup into bowls and serve hot, optionally garnished with crumbled bacon or fresh herbs.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- Adjust hot sauce quantity to your preferred level of heat.
- Use a high-powered blender to ensure a smooth pureed soup.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- This soup freezes well; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
