- 3 tablespoons extra virgin olive oil
- 2 pounds carrots (peeled, cut into 1 inch pieces)
- 1 onion (large, thinly sliced)
- 2 tablespoons minced garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 32 ounces chicken broth
- 2 strips bacon (precooked)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper (freshly)
- 1/2 teaspoon hot sauce
Chloe 10 Nov
easy and delicious! would definitely make again.
Sheena V. 30 Sep
Yummy! I had dried rosemary but no thyme. I put in some dried Italian seasoning instead (mixed herbs). Instead of hot sauce I used chilli flakes. Delicious combination of sweet and peppery! And I added one small glass of water mixed with a tablespoon of plain flour at the end to thicken it a little. Perfect consistency. Will make again.
Diana R. 21 Sep
fabulous, would make it again
Ernesta Cookie 16 Sep
The soup turned out to be nice. The vegetables had to cook longer than it was written in the recipe.
Barbra M. 8 Sep
I have made this soup time after time and it is always my go to soup, as the ingredients are always in my refrigerator. The taste is excellent and no added dairy or additives. All from scratch is the best with homemade chicken stock. Thanks Yummly.!
Christine Jobin 26 Aug
I puree the bacon with the vegetables in the vitamix. Very tasty, will make again.
Amanda G. 8 Aug
Halved the recipe and used garlic powder and dried rosemary, thyme, and basil while cooking the carrots and onion. Very yummy!
Lily’s Kitchen 2 Aug
Not my favorite to be honest. The rosemary was overpowering.
Choquette 16 Jul
I made it exactly as directed and it turned out really good! Thank you for the recipe 😀
R 28 May
delicious but similar to pumpkin soup
Paola R. 9 Apr
Easy to prepare. Frying the carrots and onions definitely adds a lot to the flavor. Only had a bit of rosemary, but it does the trick :) Will make again with thyme as well.
Politely 17 Mar
Great! Added fresh ginger.
S 15 Mar
This was delicious - one of the best soups I’ve had! Made some small adjustments. Added an extra cup of broth because it was a little too thick (and I like thick soups). Used 2 tbsp bacon fat + 1 tbsp butter + 1.5 tsp olive oil in place of the 3 tbsp oil. Added some garlic powder and used 1 tsp each dried rosemary and thyme. I cooked the veggies for about 30 minutes and they had nice color but the carrots weren’t quite tender so I added the broth and simmered until the carrots were softened then blended everything together. I will be making this again!
Christian Henderson 18 Feb
great soup - kids loved it when it was paired with cauliflower bread
Vicky M. 3 Dec 2017
Healthy and easy to make.. I added a small potato and it was delish. The bacon strips took this soup to a divine level. Definitively will make it again.
Agnes Kiszczak 7 Nov 2017
Simple but full of flavor, my husband and I loved it
Zoe D. 19 Oct 2017
Excellent—didn’t use bacon and used sriracha as hot sauce
Aisha V 5 Jul 2017
Loved it! I didn't have any onions on hand unfortunately, which would have definitely added to it, but even without it this was great! Added a bit more garlic, lots of thyme and the turkey bacon definitely added the smokiness. This was an awesome and simple recipe. Had a ton of carrots that I was trying to get rid of and this recipe NAILED it. A win!