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Creamy Carrot Soup


3 tablespoons extra virgin olive oil

2 pounds peeled carrots, cut into 1 inch pieces

1 large onion, thinly sliced

2 tablespoons minced garlic

1 sprig of fresh thyme

1 sprig of fresh rosemary

32 ounces chicken broth

2 strips precooked bacon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce


1. Place oil in large pot over medium heat. Add carrots, onions, garlic, thyme and rosemary. Cook for 15 minutes, until carrots are fork tender. Remove herb sprigs and transfer carrots and vegetables to blender (I used our Blendtec). Puree, using the soup button. Add chicken broth and continue to puree. Transfer to large saucepan over medium heat and add bacon strips. Season with salt, pepper and hot sauce. Simmer until ready to serve.

Makes 6 servings


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