Go Back
Carrot Soup

Creamy Carrot Soup with Smoky Meat

This creamy carrot soup blends the natural sweetness of fresh carrots with savory depth from smoky meat and a velvety cream finish. Perfect for chilly nights, it’s quick to prepare yet tastes gourmet, making it a comforting choice for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: International
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Flavor Base
  • 1 tbsp olive oil or unsalted butter
  • 120 g smoked turkey slices as a pork-free alternative to streaky meat
  • 1 medium onion chopped
  • 2 cloves garlic minced
For the Soup Body
  • 5 large carrots cut into 1.5 cm pieces
  • 1 liter vegetable or chicken broth
For Creaminess & Seasoning
  • 125 ml cream
  • 185 ml milk any fat percentage
  • salt to taste
  • black pepper freshly ground, to taste

Method
 

  1. Heat olive oil or butter in a large pot over medium-high heat. Add smoked turkey slices and cook until crispy, about 5 minutes. Transfer to a plate and chop for garnish.
  2. In the same pot, sauté onion and garlic in the turkey drippings for 2 minutes until onion turns translucent.
  3. Add carrots, stirring to coat with the aromatics.
  4. Pour in broth, stir, and cover. Reduce heat and simmer for 20–25 minutes until carrots are fork-tender.
  5. Remove from heat. Blend until smooth using a stick blender, or cool slightly and blend in batches in a countertop blender.
  6. Stir in cream and milk. Season with salt and pepper. Adjust thickness with more milk or water if needed.
  7. Ladle into bowls, garnish with crispy turkey pieces, herbs, or a swirl of cream. Serve with crusty bread.

Notes

For a vegetarian version, omit turkey and start with olive oil or butter; add smoked paprika for flavor. Try cumin, coriander, or cayenne for a spiced twist. For ultra-smooth texture, pass through a fine mesh sieve before serving.