Cream of Carrot Soup

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.

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! 

Cream of Carrot Soup

  • Servings: For an army
  • Print

The most heavenly soup you've ever tried and perfect for a crisp, fall day.


  • 6 slices of bacon, roughly chopped
  • 1/4 C fresh sage, chopped
  • 2 lbs carrots, peeled & chopped
  • 1 large potato, peeled & chopped
  • 2 C sliced onions
  • 6 cloves garlic, minced
  • 1 tsp salt
  • 8 C chicken stock
  • 1/2 C heavy cream
  • bleu cheese crumbles, for garnish
  • cracked black pepper, for garnish
  • sage leaves, for garnish


  1. In a well-greased dutch oven, brown the bacon.  Add the sage leaves and continue to brown until both are slightly crispy and bacon is mostly cooked through.
  2. Add in the carrots, potato, onions, garlic, and salt.  Cook for 10 minutes over medium high heat.
  3. Add chicken stock and bring to a boil. Reduce to a simmer and cover.  Cook for about 45-50 minutes.
  4. Use an immersion blender to puree the soup.
  5. Once smooth, add the heavy cream and stir.
  6. Garnish with bleu cheese, freshly cracked black pepper, and some fresh sage.

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