Creamy Carrot Soup Recipe

Creamy Carrot Soup

Creamy Carrot Soup has surprisingly simple ingredients but tastes gourmet. This is a 30-minute recipe that comes together in one pot. You will love the silky smooth texture and rich flavor.


  • 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)


  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.

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