Soups & Salads

Creamy Carrot Soup


  • 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


  • Fresh thyme or chopped parsley
  • Cream¬†, for swirling
  • Crusty bread


  • 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.


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