Name: Carrot Sweet Pepper Bacon Soup Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 2 large Red Bell Peppers; 1 teaspoon Olive Oil

Front shot of Carrot Sweet Pepper Bacon Soup in a bowl with a bowl of bacon on the side

Bacon makes everything better, including this soup. So naturally, sweet red bell peppers are roasted to perfection then added to the carrot sweet potato bacon soup base. Carrots also provide this soup with a sweet flavor, while heavy cream gives it rich yet velvety consistency. This keto recipe even features a secret ingredient: tahini which adds a nutty and creamy texture. Alas, this carrot Sweet Pepper Bacon Soup would not be complete without a healthy serving of chopped crispy bacon.

Equipment Needed

Baking Sheet

Large Pot

Oven

Serving Bowl

Author: Sarah Leadon

Prep Time

10 mins

Cook Time

60 mins

Total Time

70 mins

Serves

6 persons

Ingredients

Roasted Red Peppers

2 large Red Bell Peppers
1 teaspoon Olive Oil

Soup base:

4 slices Bacon, chopped
1 medium Onion, quartered
2 large Carrots, diced
1/2 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Dried Basil
3 Garlic cloves, minced
1 teaspoon Grated Ginger
1 teaspoon Smoked Paprika
1 tablespoon Tomato Paste
2 ½ cups Low-Sodium Chicken Broth
1 ½ cups Heavy Cream
¼ cup Tahini
1 tablespoon Lime Juice
Fresh Basil (optional)

Instructions

Roasted Red Peppers:

Preheat oven to 400 ⁰F.

Arrange the bell peppers on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 20 minutes.

When the roasted red peppers are cool enough to handle, cut them in half and remove the seeds and stem.

Chop the roasted bell peppers and set them aside.

Soup Base

To a large soup pot, add bacon. Cook bacon over medium-high heat until crispy. Remove cooked bacon from pot using a slotted spoon and place it on a small plate.

Add onions and carrots and cook for 3-5 minutes until they soften.

Add black pepper, salt, dried basil, garlic, ginger, smoked paprika, and tomato paste and cook for 1 minute until fragrant.

Add chicken broth and roasted red peppers, and let the carrot sweet pepper bacon soup come to a boil.

Cover the carrot sweet pepper bacon soup with the lid and cook for 25 minutes.

Stir in heavy cream, tahini, and lime juice, cover with the lid and cook for 7 minutes.

Blend the carrot sweet pepper bacon soup in batches using a high-speed blender until smooth and creamy.

Divide the carrot sweet pepper bacon soup between 4 bowls. Garnish with more heavy cream, bacon, and fresh basil if desired. Serve with Homemade Garlic Bread on the side.