Cream of Carrot Soup Recipe

Cream of Carrot Soup
PREP 40 minutes
COOK 40 minutes
SERVES 6

See Also: Vietnamese-Style Carrot Salad Recipe

Ingredients:

• 8 oz. thick-sliced bacon (about 6 slices), chopped
• 1⁄4 cup fresh sage leaves
• 6 cups chopped carrots
• 2 cups sliced onions
• 6 cloves garlic, minced
• 1⁄2 tsp. salt
• 1 1⁄3 cups chopped peeled russet potato
• 6 cups reduced-sodium chicken broth
• 1⁄3 cup whipping cream
• Sliced blue cheese

See Also: Spicy Carrot Chicken Sandwich Recipe

Directions:

1. Cook bacon in a 5- to 6-qt. Dutch oven until crisp; drain bacon on paper towels, reserving drippings in pan. Add sage to hot drippings; cook 1 to 2 minutes or until the sage leaves no longer sizzle. Drain on paper towels with bacon.
2. Remove all but 1 Tbsp. drippings from pan. Cook carrots, onions, garlic, and salt in drippings about 10 minutes or until onion is tender, stirring occasionally. Add potato and broth. Bring to boiling, reduce heat. Simmer, covered, about 40 minutes or until potatoes and carrots are very tender.
3. Using an immersion blender,* puree soup until very smooth; add cream and heat soup. Top soup with reserved bacon, sage leaves, blue cheese, and cracked black pepper.

*TIP If you do not have an immersion blender, use a food processor or blender and puree soup in small batches. Return soup to Dutch oven to reheat.

Nutritions:
Per Serving 245 cal., 11 g fat (5 g sat. fat), 31 mg chol., 1,017 mg sodium, 28 g carb., 6 g fi ber, 10 g sugars, 10 g pro.

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