Creamy Paleo Carrot Soup with Bacon (Whole30, AIP Option)
Servings: 6 servings
Ingredients
- 6 oz sugar-free bacon chopped (about 4 slices)
- 1 medium onion diced
- 4 garlic cloves minced
- 1 lb carrots chopped
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper Omit for AIP
- 4 cups bone broth or chicken broth
- 1 cup full-fat coconut milk
- Optional: Chopped fresh parlsey for garnish
- Optional: Smoked paprika for garnish - Omit for AIP
Instructions
- Heat a dutch oven or a large pot over medium heat.
- Add chopped bacon and cook until crispy, about 5 minutes.
- Remove the bacon bits with a slotted spoon and set aside. Leave about 2 tbsp of bacon grease in the pot, and save the rest for cooking.
- Turn the heat up to medium high and add onion, garlic, carrots, salt, and pepper.
- Cook stirring for 5 minutes until fragrant and the onions are translucent.
- Add the broth, close the lid, and bring to a boil.
- Once boiling, reduce the heat to medium low and let it simmer for 10 minutes until the carrots are cooked through.
- Pour everything into a blender and blend until smooth and creamy, working in batches if needed.
- Return the soup back to the pot and stir in coconut milk.
- Heat over medium low heat for 5 minutes until everything is heated through.
- Divide the soup into bowls, then garnish with bacon, parsley, and smoked paprika, if using. Serve warm.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 11g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 499mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12640IU | Vitamin C: 6.8mg | Calcium: 40mg | Iron: 1.7mg