Name: Carrot Ginger Soup with Honey-Glazed Bacon
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: Farmland Double Smoked Doubled Thick Cut Bacon, Diced, 12 ounces; Honey, 2 tablespoons; Extra Virgin Olive Oil, 3 tablespoons; Carrots, Sliced, 6 cups; Fresh Ginger, Minced, ¼ cup; Yellow Onion, Diced, 1 cup; Fresh Garlic, Minced, 6 cloves; White Wine, ½ cup; Carrot Juice, 2 cups; Vegetable Stock, 2 cups; Orange Juice, 1 cup; Plain Greek Yogurt, ½ cup; Fresh Dill, Minced, 2 tablespoons; Small Boule Bread, 4

Appetizer Side Dish

Carrot Ginger Soup with Honey-Glazed Bacon

Total Time40 mins

Skill LevelBeginner

Servings4

Total Time40 mins

Skill LevelBeginner

Servings4

Key IngredientPremium Double Smoked Double Thick Cut Bacon, 12oz

AboutThe flavor of this carrot ginger soup is extra pronounced thanks to the addition of our candied Double Smoked Double Thick Cut Bacon. Serve in a cute bread bowl with a dollop of yogurt and fresh dill, and you’ve got a creamy, comforting soup perfect for cold-weather months!

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Premium Double Smoked Double Thick Cut Bacon, 12oz

12 ounces Farmland Double Smoked Doubled Thick Cut Bacon, Diced

2 tablespoons Honey

3 tablespoons Extra Virgin Olive Oil

6 cups Carrots, Sliced

1/4 cup Fresh Ginger, Minced

1 cup Yellow Onion, Diced

6 cloves Fresh Garlic, Minced

1/2 cup White Wine

2 cups Carrot Juice

2 cups Vegetable Stock

1 cup Orange Juice

1/2 cup Plain Greek Yogurt

2 tablespoons Fresh Dill, Minced

4 Small Boule Bread

Key IngredientPremium Double Smoked Double Thick Cut Bacon, 12oz

Directions

1Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.

2Add the bacon and render until crispy.

3Drain the bacon on paper towels, then transfer to a bowl and combine with the honey. Reserve.

4Heat 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.

5Deglaze pan with the white wine, add the carrot juice, vegetable stock, and orange juice, and bring to a low boil.

6Cook for 20-30 minutes or until the carrots are very tender.

7While the soup is cooking, combine the yogurt and dill. Reserve.

8Transfer the soup to the pitcher of a blender and purée carefully until smooth.

9Cut the tops off of the bread boules, scoop out the insides, and pour the soup into the bread bowls.

10Garnish with a generous dollop of yogurt and sprinkling of candied bacon. Serve immediately.

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