Ok. It’s officially Fall here in North Texas and I love soup…and by love, I mean that I could eat soup every day kinda love. In fact, I’ve even been known to make soup on 100° days…yes, that’s a true story. It was this recipe for easy sweet potato soup. Yikes! So, in the spirit of Fall, here we have a carrot soup recipe! Make that carrot, potato, and bacon soup recipe! Yum! This soup is gluten-free and dairy free and still thick as can be! Amazing! Shhh, it’s all that starch in the potatoes.
Carrot Soup Recipe
2 lbs carrots
2 lbs potatoes
1 large yellow onion
1 large clove garlic
8-10 slices bacon
3 cans of chicken or vegetable broth
1 can water
salt + pepper to taste
First, chop raw bacon into little bits and toss into deep soup pan. Let bacon sizzle for several minutes. While bacon cooks, dice your onion, followed by the garlic, and toss it in the pan with the bacon. Next, chop carrot into small 1/2″ cubes and add to pot. Let that cook up while you cube your potatoes. You can cube the potatoes as large or small as you’d like, it really doesn’t matter. Again, toss them into the pot and let cook for a few minutes. Add chicken broth and water and boil on high for approximately 20 minutes or until potatoes and carrots are tender. Using an immersion blender or standard blender, blend soup to desired texture.
You can also make this recipe in the crock pot, simply add all the ingredient and cook on low all day, or on high for 3-4 hours and blend. Enjoy! -Ruth-