Soups On!

Carrot and Bacon Soup

This is one of my family's favorite soups.  I discovered Carrot and Bacon soup years ago at Cristina's Mexican Restaurant.  My husband and I loved this soup and we gladly plunked down almost $5 a bowl whenever it was offered on the menu as the Soup of the Day.  After much practice, I have now perfected this recipe and my husband tells me that my recipe is even better than Cristina's.



Ingredients:

8-10 medium sized carrots, peeled and cut into 1” pieces

½ medium sweet onion, chopped

2 tbsp coconut oil

2 tbsp organic Better Than Bouillon paste, chicken flavored

4 cups hot water

2 tsp curry powder

2 tsp sugar

4 oz evaporated milk or milk substitute

⅓ cup Bacon Bits



Recipe:

1. Heat coconut oil in a large stock pot and saute the chopped onions until transparent.  
   
   
2. Add the carrot pieces and cook and stir for 3-5 minutes.  
   
   
3. Add 2 cups of hot water to the bouillion paste and mix thoroughly.  
   
   
4. Add to the carrots along with the second two cups of hot water.  
   
   
5. Cover and cook until the carrots are soft, about 15 minutes.  
   
   
6. Remove from heat and use a blender to puree the carrot and onion mixture.  
   
   
7. Return the carrot puree to the stock pot, adding water if the consistency is too thick.  
   
   
8. Add the curry powder, sugar, milk and bacon bits and heat through.  
   
   

Serves 4-6

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