The BEST way to eat carrots!! The humble carrot makes an amazing creamy carrot soup – but when you sneak bacon in, it makes it over-the-top delicious!
This is a terrific carrot recipe to serve as a meal. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking. And I love the colour!
Creamy Carrot Soup is the BEST way to eat carrots!
When the end of the week rolls round and the cupboards are pretty bare, I can still bank on having carrots, onion and garlic.
And there are a handful of terrific meals that I can think of making with these 3 things – Carrot Pilaf, sautéed carrot in garlic butter tossed through pasta, a golden fluffy omelette stuffed with buttery julienned carrots, and this creamy carrot soup.
Clocking in at just 351 calories for a big bowl, Carrot Soup is creamy deliciousness that’s full of nutrition!
Bacon is the secret ingredient!
Though this creamy carrot soup does have a wee bit more in it than just carrots, onion and garlic, they are mostly pantry essentials with the “other” things being optional.
Like – bacon. 🙂 Crisp up some bacon in the pot before adding all the carrot soup stuff, and it makes the most amazing flavour base ever. It really takes the humble carrot soup to another level.
So I’m really hoping you have some bacon stashed away in the freezer (and if not – why not?!😉)
Health benefits of carrot
As rabbits well know, carrots are GOOD for you!! Here’s why:
- High in antioxidants which are important for good health
- High in vitamin A – for general well being and specifically, vision and immunity
- Rich in other vitamins, minerals and fibre
Carrot Soup looks pretty much like Pumpkin Soup. In fact, you could interchange the two photos and I wouldn’t be able to tell the difference (errr, well except for the fact that I took those photos so I know which is which 😂)
There are also similarities in the flavour. Naturally sweet with undertones of savoury, and the same thick, creamy texture – even if you don’t use cream. I do use a bit of cream in this recipe – but it’s optional. It adds an extra touch of richness that can be substituted with a dollop of butter – or left out.
When I’m trying to be “healthy”, I leave the cream out of the soup then drizzle just 1 teaspoon on the surface. It tricks my simple mind into thinking there’s more cream in it than there actually is!
Also – don’t forget Soup Dunkers. Always an essential part of a soup eating experience! Here are a few of my favourites.
Soup Dunkers
– Nagi x
Creamy Carrot Soup
Watch how to make it
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Creamy Carrot Soup
Ingredients
- 1 tbsp olive oil or butter
- 4 slices streaky bacon (~120g/4oz)
- 1 onion , chopped
- 2 garlic cloves , minced
- 5 large carrots , cut into 1.5 cm / 3/5″ chunks
- 1 litre / 1 quart vegetable or chicken broth (4 cups)
- 1/2 cup / 125 ml cream
- 3/4 cup / 185ml milk (any fat %)
- Salt and pepper
Serving:
- Fresh thyme or chopped parsley
- Cream , for swirling
- Crusty bread
Instructions
- Heat oil in a large pot over medium high heat. Add bacon and cook until golden. Remove from pot, cool then chop.
- Add onion and garlic into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.
- Add carrots and stir well to coat the carrot in the oil.
- Add broth, then stir. Cover with lid, adjust heat so it is simmering energetically (about medium). Cook for 20 – 25 minutes until carrot is very soft.
- Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender).
- Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired.
- Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired. Serve with crusty bread.
Recipe Notes:
Nutrition Information:
More healthy creamy soups
Ultra low cal Creamy Vegetable Soup – a creamy soup broth without butter!
Browse all Soup recipes
Life of Dozer
Enjoying the warm sun….
Hi Nagi! I saw this in my inbox and decided to make it today as its blustery and cold in Sydney today. Oh my it tastes DELICIOUS! I’ll be making a double batch next time! Thankyou for sharing!
It was absolutely freezing wasn’t it?! I’m so glad you loved the soup!! N x
My family loved the carrot soup. I had no way to puree it and used a potato masher. Came out coarser but was still really really good.
I’m so glad you still enjoyed it Cheryl!! N x
Didn’t have cream so I used buttermilk and added a bit of ginger. Also toasted some croutons in the bacon grease. I thought it was great!
YUM! Sounds amazing Ann! N x
Hi Nagi. Love, love your recipes. Question, I have made the Creamy Tomato Bean soup twice….delicious. do you chop up your fresh spinach or put in whole.? Jan Schwab
Hi Janice – I use baby spinach and use it whole 🙂 N x
I made this lovely carrot soup on Sunday, but added one diced baking potato, grated fresh ginger,( I always have some frozen) a few pieces of candied ginger, and a bit of cayenne pepper since we like ‘spicy’ . Because I had no cream, I added a few spoons of sour cream before serving. It was a fabulous soup.
Nagi, your soup is wonderful. I made it without the bacon and cream but I added Moroccan spice and ground pepper and it’s not only low cal and healthy but delicious. I know this will be a soup I’ll make a lot of in the coming winter months and can’t wait to look through all the other soup recipes you have. Thank you
Sounds great Cal!! N x
Nagi , I love your recipes always winners !
This Carrot soup works really well with fakin bacon or tofurkey
Wahoo! That’s great to know (although I don’t think I’ll ever replace the real thing though 🤣)
Rich, creamy & delicious. Great with grilled cheese. Another winner! Thank you Nagi.
Yum! An awesome combo Lily – N x
didnt have any cream knocking around but i did have some creme freshe so i used 2 tablespoons of that instead turned out still a nice recipe. thank you. as my dad always said recipes are for guidance have a good xmas holiday
This is great I love it will definitely be making this recipe again
Wahoo, that’s great Tamika!
Oh Nagi – I don’t know what it is, but every email I get from you with a recipe in it makes me want to make it immediately. The photography is GREAT and this recipe surely lives up to its picture! Thank you for making it look and sound so good. I made two slight alterations – one, I used about 1/3 cup sour cream (organic) instead of cream, since that was what I had on hand. I also added some chopped pistachios to the bacon garnish. I LOVE this, and will definitely make it again soon. WONDERFUL!
Sounds perfect Casey!!
Oh my gosh this is good!! My husband was not excited when I told him I’m making carrot soup- BUT he loved it, too! I’m so glad I made a double batch!
I’m so glad you gave it a go Jen, it’s so much better than what you’d think!
Can I freeze this?
Sure can Faye – N x
I made this soup today. Amazing, simply the best! I just wished I doubled the ingredients. I will certainly be making this again.
Wahoo, I’m so glad you loved it Annette!!
I love this soup so much. I’ve made it a bunch of times, both with and without the bacon (using the flavour subs instead), and it’s a hit each time! Thank you for the lovely recipe 😊
First time when I’ve made this soup. Absolutely brilliant, I love this soup and my boys loved it too 😊 Tastes awesome and is very easy to prepare. I’ll definitely be making this again 😋😋😋
Thank you Nagi for the recipe!
Wahoo, that’s so great to hear Jess ❤️
I love, love you and your Mom!
You make cooking so much fun and easy with simple ingredients.
I love your Asian cuisines and your twist on western cuisine.
My 9 year old daughter is enjoying how to cook because of you now, I could never get her interested in cooking before Nagi.
Our weekly meals are planned with your weekly newsletters.
Been meaning to let you know, we are grateful for all you do.
We love Dozer too and how he brings sunshine to you.
All the best!
Thanks so much Banneke, that’s so lovely to hear ❤️
Hi Nagi. Made this soup last night & loved it, think I like it better than Pumpkin soup, just a thought next time I am going to put fresh ginger & some coconut milk in.
Hi Jennifer, yes I’ve often thought of coconut milk and ginger, making it with an Asian twist!
Oh my this is amazing, and so simple! I wanted to freeze portions so I blended the chopped bacon in with the rest of the soup and it is ridiculously good. Thanks Nagi!
I’m so glad you love it Katrina, who knew the humble carrot could be so good?!
Going back to make this a SECOND time. My boyfriend who isn’t much for vegetables even likes this because of the bacon. Easy, cheap, quick, healthy. All around a great recipe.
I’m so glad you love it Bailey!
Never in my wildest did I think I would like this, But dug up garden carrots, and made with homemade chicken stock, no cream but had cream cheese about I/3 cup and one can evaporated milk and yummy yummy will make again very soon. So surprised.