Carrot Soup

Carrot Soup

This soup is incredibly easy to make, it's good for you, and it tastes great.  It has a bit of a kick but it's not too spicy. 

5 strips
 bacon
2 tbl
 		adobo sauce (from a can of chipotle peppers in adobo sauce) or Go Chu Jang
2
 		onions, chopped
2 tbl
 		olive oil
2 qts
 		chicken stock
3 lbs
 		peeled baby carrots
⅔ cup
 		fat free half & half
2 tsp
 		salt

Cook the 5 strips of bacon until they are crisp, then drain them on a paper towel lined plate and crumble them.

Turn the heat to medium under a large Dutch oven, add the olive oil, and saute' the onion until it is translucent.  (You could probably cook the bacon in the Dutch oven and use the bacon grease, but we choose the olive oil as it is healthier, and the soup tastes great without the bacon grease.)

Add the broth, carrots, adobo sauce, and salt.  Bring the soup to a boil, lower to a simmer, cover, and cook for 20 minutes.  Process the soup until smooth with a submersible blender then add the half & half and bring the soup back to a simmer.  Turn the heat off, ladle into bowls, and top with the crumbled bacon.  Serve.

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