Carrot Soup with Pancetta

Course: Main Meals, Public
Cuisine: Vegetarian
Servings: 4
Carbohydrates: 7.5g


  • 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
  • Salt and Pepper to taste
  • Optional spice - 1/2 tsp ground allspice and pinch of nutmeg when boiling


  • Combine carrot, onion and stock cube in saucepan with water, cover with lid and bring to boil.
  • Meanwhile cook diced panchetta or bacon in non stick pan until crunchy, set aside.
  • Cook soup until carrot is tender, turn off heat and blend soup until smooth.
  • Add cream to soup until combined.
  • Place soup in serving bowls and sprinkle with panchetta or bacon and mint to serve.


Serving: 0.5g | Carbohydrates: 7.5g
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