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Inspired by one of the greatest chef's I know, Pickled Carrot Soup with Bacon challenges the balance between tartness, sweetness, and saltiness.

Pickled Carrot Soup with Bacon

  • Author: Raj -
  • Yield: 6 cups 1x


This soup is sour, sweet and salty. The little slices of pickled carrots on top give it an extra burst of flavor and some crunchy texture.


  • 2 lbs carrots peeled + (optional) a couple small heirloom carrots
  • 1 L soup broth (I recommend duck broth, but use what you like)
  • 1/2 yellow onion (finely chopped)
  • 1/2 pack bacon (cut into 1/4 inch pieces)
  • Salt to taste – approx 1-2 tsp
  • Maple syrup to taste – approx 1-2 Tbsp
  • Apple cider vinegar to taste approx 1/2 cup (add gradually, tasting as you go. It should be somewhat vinegary but not over-powering)
  • White vinegar (as needed)


  1. Cook onions and bacon together in frying pan until bacon is cooked but soft and onions are translucent.
  2. Slice 1 or 2 heirloom carrots (or the skinny end of a couple carrots) as thin as you are able.
  3. Put these into a small bowl or cup and add enough white vinegar to cover them. Let these pickle until the soup is finished.
  4. Chop remaining carrots into inch-long pieces.
  5. InstantPot: Put broth and chopped carrots into the pot, set to manual (high), and program for 4 minutes.
  6. Stove-top: Chopped carrots and broth in a pot until carrots are soft.
  7. Once cooked, use an immersion blender to break down the carrots into a smooth soup.
  8. Stir in onions and bacon, add salt, apple cider vinegar, and maple syrup to taste.
  9. Serve topped with some of the picked carrots.
  • Method: stove-top or Instant Pot
The Primal Desire