Pickled Carrot Soup with Bacon
By :Raj & Holley
Print Recipe
Votes: 2
Rating: 4
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Broth, Carrot
Prep Time 20 minutes
Cook Time 4 minutes
Servings
6 servings
Ingredients
  • 2 pounds carrots peeled, (optional) a couple small heirloom carrots
  • 4 cups broth duck broth recommended
  • 1/2 yellow onion finely chopped
  • 1/2 pack bacon cut into 1/4 inch pieces
  • salt to taste
  • maple syrup to taste (1-2 tablespoons)
  • 1/2 cup apple cider vinegar add gradually, tasting as you go. It should be somewhat vinegary but not over-powering
  • White vinegar (as needed)
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Broth, Carrot
Prep Time 20 minutes
Cook Time 4 minutes
Servings
6 servings
Ingredients
  • 2 pounds carrots peeled, (optional) a couple small heirloom carrots
  • 4 cups broth duck broth recommended
  • 1/2 yellow onion finely chopped
  • 1/2 pack bacon cut into 1/4 inch pieces
  • salt to taste
  • maple syrup to taste (1-2 tablespoons)
  • 1/2 cup apple cider vinegar add gradually, tasting as you go. It should be somewhat vinegary but not over-powering
  • White vinegar (as needed)
Votes: 2
Rating: 4
Rate this recipe!
Instructions
  1. Cook onions and bacon together in a frying pan until bacon is cooked but soft, and onions are translucent.
  2. Slice 2 heirloom carrots (or the skinny end of a couple carrots) as thin as you are able. Put these into a small bowl or cup and add enough white vinegar to cover them. Let these pickle until the soup is finished.
  3. Chop remaining carrots into 1 inch long pieces.
  4. Put broth and chopped carrots into the Instant Pot, set to manual (high) for 4 minutes. When time is up, use natural pressure release.
  5. Once cooked, use an immersion blender to break down the carrots into a smooth soup.
  6. Stir in onions and bacon, add salt, apple cider vinegar, and maple syrup to taste.
  7. Serve topped with some of the pickled carrots. Enjoy!
2 replies
  1. willholmeshill
    willholmeshill says:

    AMAZING! I will be adding this to my rolodex of instant pot soups! I got all the ingredients fresh at the farmer’s market. So yummy!

  2. Carole Grenier
    Carole Grenier says:

    I followed the instructions. I didn’t like much this soup. I cut the vinegar cider to 1/3 cup. Not enough kick in it.

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