1quartvegetable broth**You can also use chicken broth
¾cupmilk
½cupheavy cream
Instructions
Cook the bacon in a large Dutch oven or a soup pot over medium heat until cooked & crispy. Remove the bacon from the Dutch oven and place it on a paper towel to drain. Chop into crumbles and set aside until serving.
Keep the bacon grease in the Dutch oven over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the carrots and minced garlic then cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
Add the broth, making sure to scrape up all the brown bits off the bottom of the Dutch oven, and bring to a boil. Cover with a lid and reduce the heat to low and simmer for 20-25 minutes, or until the carrots are very soft.
Turn the stove off and blend the soup with an immersion blender or blender until creamy and smooth.
Stir in the milk and cream. Taste the soup and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve with bacon bits on the side. Enjoy!