Ingredients

The following ingredients have 8 Servings
  • 4 slices thick-cut bacon, (diced (optional))
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, (chopped)
  • 5 to 6 large carrots, (chopped (you need 5 cups chopped carrots))
  • 3 cloves garlic, (minced)
  • 1 teaspoon chili powder, (or to taste)
  • 1/2 teaspoon salt, (or to taste)
  • 1/4 teaspoon fresh ground pepper, (or to taste)
  • 3 sprigs fresh thyme
  • 6 cups low sodium vegetable broth
  • 1/2 cup heavy cream or Half & Half, (optional)
  • fresh thyme leaves, (for garnish)

Instruction

  • Set a dutch oven or soup pot over medium-high heat.
  • Add diced bacon, if using, and cook to a desired crispness. Remove bacon from the pot and set aside.
  • Add butter and olive oil to the pot and set over Medium-High heat.
  • Stir in chopped onions and carrots; cook for 5 minutes, stirring frequently.
  • Stir in minced garlic, chili powder, salt, and pepper.
  • Add thyme sprigs and vegetable broth; stir, set heat to High and bring to a boil.
  • Lower heat to Medium and cover the pot; cook for 20 minutes, or until carrots are very soft.
  • Uncover, remove thyme sprigs, and, using an immersion blender, puree the soup for several minutes, or until completely blended and smooth.
  • Stir in heavy cream or Half & Half, if using.
  • Taste for seasonings and adjust accordingly.
  • Ladle soup into bowls and top with prepared bacon.
  • Garnish with fresh thyme and serve.