Happy Homemade Soup Day! Because apparently that’s a thing. Who knew? And it just so happened that earlier this week, my mom stumbled upon a recipe that we had been trying to find for more than 15 years. Despite the fact that we are moving to our new house in three days and that I’m typing this amidst a pile of boxes, I couldn’t pass up this opportunity to share.
When I was 12, my family took a trip to Ireland–the land of green grass, hospitable people, Guinness, Jameson, and the best carrot soup I’ve ever had in my life. It was by far my favorite thing that I ate on that trip and I have yet to experience anything like it since.
Wow. Fashion. But back to the soup. It was flavorful, creamy, and delicious. But most carrot soup recipes we’ve seen since are mostly just…carrots. This soup was about way more than carrots.
Who knew it was going to be FREEZING (low 60s) in Ireland in the summer? Not me apparently. I distinctly remember buying this sweatshirt in a shop there. But I had this magical soup in a pub in Schull, County Cork. So fitting since we are indeed Cork people, in case you were curious.
Rocking that long bob before it was IG famous. Look at me, being a trend setter. Okay, it’s time to get our soup on.
My mom found a recipe for Cream of Carrot Soup in a suuuuuuuper old Better Homes & Gardens magazine and we just knew that if anything was going to be close, this was it. This was the backbone of the recipe I ended up using, although I did change it slightly as I tend to do. The original is linked above, and you can find my altered version below. For a full video tutorial and more about the trip to Ireland, click HERE.
- 2 lbs carrots, peeled & chopped
- 1 large potato, peeled & chopped
- 2 white onions, diced
- 6 cloves of garlic, minced
- 1/4 cup fresh sage leaves, chopped
- 6 oz bacon, chopped
- 8 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon salt
- bleu cheese crumbles, for garnish
- In a large, well-greased dutch oven , fry up the bacon until it begins to crisp. Add in the sage leaves and continue to cook until the bacon is no longer raw.
- Add the carrots, potato, onion, garlic, and salt to the pot. Cook over medium-high heat for 10 minutes.
- Add the chicken stock and bring to a boil.
- Reduce to a simmer and cover. Cook for 45-50 minutes.
- Puree the soup using a hand blender until smooth.
- Add the heavy cream and stir until the soup is heated through.
- Garnish with bleu cheese crumbles, fresh sage, and cracked black pepper.
- Serve and enjoy!
I hope that y’all enjoy this soup as much as we did! It’s perfect for a cold winter day, which I’m happy to say, we are experiencing here in Texas too. If you try it out, share a picture with me on social media @glowofgrace!
*FTC Disclosure: This post is not sponsored, but does contain some affiliate links. Thanks, as always, for your continued support!