Classic Cream Of Carrot Soup

  • 4 strips of bacon, diced small
  • 1 medium yellow onion, diced small
  • 2 lbs carrots, scrubbed or peeled and diced small
  • 10 cups vegetable stock
  • 1/2 cup heavy cream
  • salt and pepper to taste

In a soup pot over low heat, cook the bacon and onion together until the fat cooks off the bacon and the onion is soft and transparent. This should take about 10 minutes; be sure you keep the heat low.
Add the carrots to the pot, cover the pot and continue to cook over very low heat for 10 minutes.
Pour the vegetable stock into the pot now, cover the pot, and over very low heat, continue to simmer for 50 to 60 minutes.
When soup is done, pour the soup through a wire mesh colander over a another soup pot and let liquid drain through. Then take a spoon and press the solids in the colander gently to press what you can through the mesh. Whatever doesn’t squeeze through, you can leave and discard.
Into the strained soup, stir in the heavy cream and put back on low heat and stir, heating until just warm enough to serve, but do not boil.
Season with salt and pepper and serve warm.
You will have enough for about 4 to 6 bowls of soup, depending on what else you’re serving.

If you like, fry up some crispy bacon to garnish the soup. A little sprinkle of fresh chopped dill is also a nice touch, and maybe a swirl of yogurt. Golden raisins is another garnish you might want to consider, especially for kids!

Making soup with vegetables and cream is a classic French dish, especially in the country. Even though I have made my share of cream-based vegetable soups, carrot soup is one that I’ve skipped for some reason. If you’re like me, you will be pleasantly surprised when you find out just what you’ve been missing. Give this recipe a try and I bet you’ll add it to your favorites list.

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