Creamy Carrot Soup

Step 1: Heat the oil in a large pot over medium-high heat. Add the bacon and cook until golden. Remove it from the pot, let it cool, then chop it.

Step 2: Add the onion and garlic to the bacon drippings. Cook for 2 minutes, until the onion is translucent but not browned.

Step 3: Add the carrots and stir well to coat them in the oil.

Step 4: Add the broth and stir. Cover the pot, then adjust the heat to maintain an energetic simmer, about medium. Cook for 20–25 minutes, until the carrots are very soft.

Step 5: Remove the lid and turn off the heat. Purée the carrots with a stick blender, or let the soup cool slightly and blend it in a blender.

Step 6: Add the cream, milk, salt and pepper to taste. Stir. If desired, adjust the thickness with milk or water.

Step 7: Ladle the soup into bowls. If desired, garnish with swirls of cream, bacon and parsley or thyme. Serve with crusty bread.