Cream of Carrot Soup
Just a drizzle of cream is required to make this carrot and potato soup cream. Most of the decadent texture is the result of blending just prior to service.
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Cream of Carrot Soup
Directions
- Cook bacon in a 5- to 6-quart Dutch oven until browned and crisp; remove and drain on paper towels, reserving drippings. Add sage leaves to hot drippings and cook for 1 to 2 minutes or until the sage leaves no longer sizzle; remove and drain with bacon. Remove all but 1 tablespoon of bacon drippings from the Dutch oven. Cook carrots, onions, garlic, and salt in reserved drippings for 10 minutes, stirring occasionally, until onion is tender. Add potato and chicken broth to Dutch oven. Bring to boiling, reduce heat, and simmer, covered, for 40 minutes or until potatoes and carrots are very tender.
- Puree soup until very smooth with an immersion blender*; add cream and heat through. Top soup with reserved bacon, sage leaves, blue cheese, and cracked black pepper.
From the Test Kitchen
* If you do not have an immersion blender, use a food processor or blender and puree soup in small batches, returning to Dutch oven to heat through.
Additional Toppers:
Top with blue cheese and cracked black pepper.
Nutrition Facts (Cream of Carrot Soup)
- Per serving:
- 245 kcal ,
- 11 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 31 mg chol. ,
- 1017 mg sodium ,
- 28 g carb. ,
- 6 g fiber ,
- 10 g sugar ,
- 10 g pro.
Reviews (1)
Doug
1028 Days Ago
Creamy and delicious. Full of flavor. A really easy to make soup. In the future I'd fry the sage in the oil and then discard. I didn't care for the texture or the taste but that's just my opinion. Overall, a sure to keep recipe and a triple yum rating.