Carrot Soup with Pancetta

AuthorKristen
Rating

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Yields4 Servings

Nutrition Facts

Protein Serves 0.5

Servings 4


Amount Per Serving
% Daily Value *
Total Carbohydrate 7.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 600 g Carrot cubed
 80 g Onion chopped
 500 ml Water
 1 Chicken Stock Cube
 100 g Cream
 8 Slices Panchetta diced (4 slices bacon can be substituted)
 Garnish Fresh Mint
 Pinch of Rock/Sea Salt and Ground Black Pepper
 Optional spice - 1/2 tsp ground allspice and pinch of nutmeg when boiling

1

Combine carrot, onion and stock cube in saucepan with water, cover with lid and bring to boil.

2

Meanwhile cook diced panchetta or bacon in non stick pan until crunchy, set aside.

3

Cook soup until carrot is tender, turn off heat and blend soup until smooth.

4

Add cream to soup until combined.

5

Place soup in serving bowls and sprinkle with panchetta or bacon and mint to serve.

CategoryCuisineCooking Method,

Ingredients

 600 g Carrot cubed
 80 g Onion chopped
 500 ml Water
 1 Chicken Stock Cube
 100 g Cream
 8 Slices Panchetta diced (4 slices bacon can be substituted)
 Garnish Fresh Mint
 Pinch of Rock/Sea Salt and Ground Black Pepper
 Optional spice - 1/2 tsp ground allspice and pinch of nutmeg when boiling

Directions

1

Combine carrot, onion and stock cube in saucepan with water, cover with lid and bring to boil.

2

Meanwhile cook diced panchetta or bacon in non stick pan until crunchy, set aside.

3

Cook soup until carrot is tender, turn off heat and blend soup until smooth.

4

Add cream to soup until combined.

5

Place soup in serving bowls and sprinkle with panchetta or bacon and mint to serve.

Carrot Soup with Pancetta

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