This Carrot and Bacon Soup is definitely not your run-of-the-mill everyday soup – it’s the next level! Packed with sweet carrots and topped with crunchy salty bacon, it’s the perfect salty-sweet combination.
I need to have a twist in my soups for me to really enjoy them and this recipe definitely has it. Creamy, smooth carrot soup, with hints of garlic and onion and chunks of streaky bacon stirred through, it’s amazing with a big hunk of crusty bread and a drizzle of cream on top. And once you’ve cooked the bacon, it’s a quick and easy recipe to follow! Try it for yourself!
To make the Carrot and Bacon Soup, you will need the following ingredients:
In a large pan, heat the oil before adding the bacon and frying until golden and slightly crispy. Remove with a slotted spoon to a plate lined with paper towels. Once cooled, roughly chop.
Add the onion and garlic to the pan and fry in the leftover bacon fat until translucent and soft.
Add the carrots and toss in the oil until coated. Pour in the broth and stir together.
Add a lid to the pot, bring the soup to a simmer and cook for 20 - 25 minutes until the carrot is falling-apart soft.
Take the pot off the heat and use a stick blender to blend the soup, or transfer to a standing blender if you prefer.
Pour in the cream and milk and adjust the seasoning to taste.
Divide the soup between bowls and top with a drizzle of cream, handful of the chopped bacon and parsley. Serve with a chunk of crusty bread.
The deep orange of this Carrot and Bacon Soup looks great with the bacon, cream and parsley all scattered and swirled on top. Take a photo of yours and tag me #cookmerecipes so I can see how you get on!
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