This creamy paleo carrot soup is gently sweet, deeply comforting, and finished with flavorful, crispy bacon. It’s also Whole30 compliant and can be adapted for AIP.

Now that cooler weather is here, soup season is in full swing. This creamy paleo carrot soup with bacon is my go-to when I want something warm, cozy, and satisfying. The smooth, naturally sweet carrot base pairs beautifully with crispy bacon for a balance of textures and flavors.

Creamy Paleo Carrot Soup with Bacon Recipe

This recipe is delicious and simple: ready in about 30 minutes with minimal prep. The most time-consuming part is chopping the vegetables and bacon; after that you’ll mostly cook in one pot and finish by blending. A powerful blender makes the process quick and gives you a silky texture.

Calphalon Precision Control™ Blender

I recently upgraded to the Calphalon Precision Control™ blender and it’s transformed my blending routine. It senses the mixture’s thickness and automatically adjusts blade speed for thorough, consistent results. The 1.5 liter jar is BPA-free and dishwasher safe, and the 900-watt motor handles hot soups and thicker purees with ease. The sleek matte black finish looks great on the counter too.

Where to Purchase a Calphalon Precision Control™ Blender

If you’re interested in this blender, it’s available through select retailers. Calphalon also released a full line of new kitchen appliances and tools worth exploring if you’re updating your countertop collection.

Whole30 & AIP Friendly

This soup uses simple, wholesome ingredients like carrots, onions, bone or chicken broth, and full-fat coconut milk. It’s Whole30 compliant as written. To make it AIP friendly, omit ground black pepper and smoked paprika; the soup remains flavorful and comforting. It also makes a lovely starter for holiday meals.

5 from 1 vote

Creamy Paleo Carrot Soup with Bacon (Whole30, AIP Option)

By Jean Choi

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

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Ingredients 

• 6 oz sugar-free bacon, chopped (about 4 slices)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 lb carrots, chopped
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper, omit for AIP
• 4 cups bone broth, or chicken broth
• 1 cup full-fat coconut milk
• Optional: chopped fresh parsley, for garnish
• Optional: smoked paprika, for garnish – omit for AIP

Instructions 

• Heat a Dutch oven or large pot over medium heat.
• Add chopped bacon and cook until crispy, about 5 minutes.
• Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon grease in the pot and save the rest.
• Increase heat to medium-high and add onion, garlic, carrots, salt, and pepper (omit pepper for AIP).
• Cook, stirring, for about 5 minutes until the onions are translucent and the garlic is fragrant.
• Add the broth, cover, and bring to a boil.
• Once boiling, reduce heat to medium-low and simmer for about 10 minutes, until the carrots are tender.
• Carefully transfer the soup to a blender and blend until smooth, working in batches if needed. Alternatively, use an immersion blender.
• Return the blended soup to the pot and stir in the coconut milk.
• Warm over medium-low heat for about 5 minutes until heated through.
• Ladle the soup into bowls and garnish with reserved bacon, parsley, and smoked paprika if desired. Serve warm.

Nutrition

Serving: 1serving, Calories: 255kcal, Carbohydrates: 11g, Protein: 11g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 18mg, Sodium: 499mg, Potassium: 415mg, Fiber: 2g, Sugar: 4g, Vitamin A: 12640IU, Vitamin C: 6.8mg, Calcium: 40mg, Iron: 1.7mg

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!