Ingredients
Directions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the bacon and render until crispy.
Drain the bacon on paper towels, then transfer to a bowl and combine with the honey. Reserve.
Heat the same Dutch oven over medium-high heat. Add the extra virgin olive oil, carrots, ginger, onion, and garlic. Sauté until the onions begin to turn translucent.
Deglaze pan with the white wine, add the carrot juice, vegetable stock, and orange juice, and bring to a low boil.
Cook for 20-30 minutes or until the carrots are very tender.
While the soup is cooking, combine the yogurt and dill. Reserve.
Transfer the soup to the pitcher of a blender and purée carefully until smooth.
Cut the tops off of the bread boules, scoop out the insides, and pour the soup into the bread bowls.
Garnish with a generous dollop of yogurt and sprinkling of candied bacon. Serve immediately.
