Carrot Soup with Bacon and Orange Peel

American.Gourmet's picture

Dec. 02, 2011


Butter 2 Tablespoon
Leeks 3 , cleaned, drained and chopped
Chicken stock 6 Cup (96 tbs)
Water 2 Cup (32 tbs)
Turnip 1 , peeled and diced
Potato 1 , peeled and diced
Carrots 10 , peeled and diced
Salt 1/2 Teaspoon
Freshly ground pepper To Taste
Heavy cream 2 Cup (32 tbs)
For garnish
Sour cream 1/2 Cup (8 tbs)
Bacon 4 Ounce , fried, drained and chopped
Oranges 2 , 1/4 rind stripped and poached



1)Take a pan,melt the butter and saute the leeks over medium heat for 8 minutes till they are transparent but not browned.

2)Add the chicken stock,water,potato,turnip,carrotssalt and pepper and bring to a boil.

3)Simmer for about 20 minutes.Once the potato and turnip is tender,take off the flame.

4)Let it cool.

5)Take a blender or a processor and puree.

6)Now add the heavy cream.

7)Take bowls and heat mixture and pour into bowls.

8)Now add a dollop of sour cream.


9)Garnish with the bacon and rinds and serve warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3688Calories from Fat 2284

 % Daily Value*

Total Fat 260 g400%

Saturated Fat 149 g745%

Trans Fat 0 g


Sodium 4488 mg187%

Total Carbohydrates 285 g95%

Dietary Fiber 41 g164%

Sugars 112 g

Protein 78 g156%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet