Carrot soup is always warm and comforting. Add a bit of bacon and take comfort food to a whole new level.
Carrot soup
3 January 2017
10 Min
20 Min
4
Serving(s)
Ingredients
- 75 ml vegetable oil
- 10 medium size carrots (1 l), cut in round slices
- 1 medium size white onion (125 ml), minced
- 2 garlic cloves, minced
- 750 ml water, or chicken or vegetable broth
- 6 slices Lafleur fully cooked bacon
- Salt and pepper, to taste
Preparation
- In saucepan, heat up oil and sweat garlic and onion over medium heat.
- Add carrots and cover with water or broth.
- Simmer until carrots are tender.
- Purée with hand-held immersion blender.
- Correct consistency and seasoning when needed.
- Reheat Lafleur fully cooked bacon in microwave oven for approximately five seconds per slice.
- Cut each Lafleur fully cooked bacon slice in three.
- Pour soup in bowls and top with Lafleur fully cooked bacon slices before serving.
