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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. http://wp.me/p4Aygm-27m

Pickled Carrot Soup with Bacon


  • Author: Raj - www.ThePrimalDesire.com
  • Yield: 6 cups 1x

Description

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.


Ingredients

Scale
  • 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)

Instructions

  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