Pickled Carrot Soup with Bacon
Servings Prep Time
6servings 20minutes
Cook Time
4minutes
Servings Prep Time
6servings 20minutes
Cook Time
4minutes
Ingredients
  • 2pounds carrotspeeled, (optional) a couple small heirloom carrots
  • 4cups brothduck broth recommended
  • 1/2 yellow onionfinely chopped
  • 1/2pack baconcut into 1/4 inch pieces
  • saltto taste
  • maple syrupto taste (1-2 tablespoons)
  • 1/2cup apple cider vinegaradd 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 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!