Step 1

Heat oil in a large pot over medium high heat. Add bacon and cook until golden. Remove from pot, cool then chop.

Step 2

Add onion and garlic into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.

Step 3

Add carrots and stir well to coat the carrot in the oil.

Step 4

Add broth, then stir. Cover with lid, adjust heat so it is simmering energetically (about medium). Cook for 20 - 25 minutes until carrot is very soft.

Step 5

Remove lid, turn heat off. Use a stick blender to puree the carrot (or cool slightly and do in blender).

Step 6

Add cream, milk, salt and pepper to taste. Stir. Adjust thickness with milk (or water), if desired.

Step 7

Ladle soup into bowls. Garnish with swirls of cream, bacon and parsley or thyme if desired. Serve with crusty bread.