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Bowl of Cream of Carrot Soup served with homemade rolls

Cream of Carrot Soup

This luxurious Cream of Carrot Soup with its velvety smooth texture has lovely flavor and beautiful color. Serve with favorite rolls, tea biscuits, bread, or crackers.
Course Soup
Cuisine Canadian
Keyword carrots, cream of carrot soup, cream soup, soup,
Servings 8
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 4 slices bacon
  • 2 - 3 tbsp butter
  • 1 cup onion, diced small
  • 2/3 cup celery, diced
  • 3 - 5 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 4 cups poultry stock (turkey or chicken)
  • 1 bay leaf
  • 1½ tsp Italian seasoning
  • ½ tsp dried basil
  • ¼ tsp summer savory
  • ¼ tsp dried thyme
  • ¼ tsp curry powder
  • 2 lbs carrots, peeled and sliced apx. 1/8” thick
  • 1 – 5 oz Russet potato, diced
  • ¾ cup whole milk
  • ¾ cup whipping cream (36%MF)
  • 2 tbsp pure maple syrup
  • 1/3 cup finely grated Parmesan cheese
  • Fine sea salt and freshly cracked pepper, to taste
  • Sour Cream and/or fresh herbs for garnish (optional)

Instructions

  1. In stock pot, cook bacon until crisp. Remove bacon and blot between layers of paper towel. Crumble bacon into small pieces and set aside.
  2. Add butter to the bacon-rendered fat in the stock pot and heat over medium heat, scraping up any brown bits from the bacon left in the bottom of the stock pot. Add the onion and celery. Reduce heat slightly and, stirring continuously, cook until the onions become transparent and the celery softens somewhat, approximately 3-5 minutes. Add the garlic and, stirring vigorously, continue cooking for about 30 seconds, just until the garlic becomes fragrant. Do not allow garlic to scorch. Sprinkle flour over mixture and stir quickly for several seconds to mix.

  3. Whisk in the chicken stock then add the bay leaf, seasonings, carrots, and potato. Stir. Cover and bring mixture to a boil over medium heat then reduce heat to a low, simmering boil and cook for 20-25 minutes, or until carrots are cooked soft, stirring occasionally. Remove and discard bay leaf. Cool mixture slightly then, working in batches, purée mixture smooth in blender.

  4. Transfer puréed mixture to clean stock pot and whisk in the milk, whipping cream, and maple syrup. Season with salt and pepper, to taste. Heat over medium-low heat just until heated to serving temperature. Stir in parmesan cheese until melted. Do not boil.

  5. Ladle soup into bowls and garnish with crumbled bacon pieces and, if desired, a dollop of sour cream and/or fresh herbs.

Recipe Notes

Yield: Apx. 8-9 servings (apx. 1 cup per serving)

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