Ingredients
Scale
- 6 oz turkey bacon, chopped
- 1 large yellow onion, diced
- 1 celery rib, diced
- 2 lbs carrots, peeled and sliced
- 2 garlic cloves, minced
- 4 cups chicken stock
- 1/2 cup milk
- 1/2 cup heavy cream
- Sea salt and black pepper to taste
Instructions
- In a large pot over medium heat, brown the chopped turkey bacon until crispy; remove and set aside.
- In the same pot, sauté diced onion, celery, and sliced carrots for about 6-8 minutes until softened. Add minced garlic, salt, and pepper; cook for an additional minute.
- Pour in the chicken stock, bring to a simmer, cover partially, and cook for 20-25 minutes until carrots are tender.
- Blend the soup until smooth using a blender or immersion blender; return to pot.
- Stir in milk and heavy cream; adjust seasoning if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg