Carrot and Bacon Soup

This Carrot and Bacon Soup is definitely not your run-of-the-mill everyday soup.

it’s the next level! Packed with sweet carrots and topped with crunchy salty bacon, it’s the perfect salty-sweet combination.

I need to have a twist in my soups for me to really enjoy them and this recipe definitely has it.

Ingredients

• 4 slices Bacon 
• 5 Carrots
•  3/4 cup Milk 
• 1/2 cup Cream 
• 1 Onion  
• 2 cloves Garlic 
• 1 tbsp Olive oil  
• 4 cups Vegetable broth  
• 1 pinch Salt 
• 1 pinch Black pepper 

TO SERVE

 Bread  chopped leaves

Parsley chopped leaves Thyme

Steps to make Carrot and Bacon Soup

1. In a large pan, heat the oil before adding the bacon and frying until golden and slightly crispy. Remove with a slotted spoon to a plate lined with paper towels. Once cooled, roughly chop.
2. Add the onion and garlic to the pan and fry in the leftover bacon fat until translucent and soft.
3. Add the carrots and toss in the oil until coated. Pour in the broth and stir together.
4. Add a lid to the pot, bring the soup to a simmer and cook for 20 – 25 minutes until the carrot is falling-apart soft.
5. Take the pot off the heat and use a stick blender to blend the soup, or transfer to a standing blender if you prefer.
6. Pour in the cream and milk and adjust the seasoning to taste.
7. Divide the soup between bowls and top with a drizzle of cream, handful of the chopped bacon and parsley. Serve with a chunk of crusty bread.