Chipotle Carrot Soup with Red Apple Balsamic

Ingredients

6 slices Bacon
¼ cup SOOC Red Apple Balsamic Vinegar
¼ medium Onion, chopped
1 ½ lb carrots, peeled and sliced into ¼-inch rounds
1 Tbsp SOOC Chipotle Infused Olive OIl
2 Tbsp Honey
2 ¾ cup Water, Vegetable Stock, or Chicken Stock
SOOC Sicilian Sea Salt
Freshly, thinly sliced Scallions
4 Tbsp Créme Fraîche
A few thin slices of Red Chili
SOOC Chipotle Oil as garnish
1 small Red Apple, julienned, for vegetarian option
Juice of ½ Lemon

Directions

Preheat oven to 400°F. Lay bacon on a sheet tray and baking rack. Using a pastry brush, brush Red Apple Balsamic Vinegar on both sides. Bake for 20 minutes, basting with more balsamic every 5 minutes. Remove from oven.

Heat Chipotle Olive Oil in a medium sauce pan. Add onion and a pinch of Sicilian Sea Salt. Sweat at a medium-low heat for 8-10 minutes.

Add carrots with a pinch of Sicilian Sea Salt and sweat for 10 minutes more. Add in honey and lemon juice.

Cover the carrots with water or stock and simmer for 20 minutes until carrots are tender. Purée in a food processor or blender, adding more liquid if necessary to reach desired consistency. Add seasoning if desired.

Ladle into warmed bowls. Garnish with a dollop of créme fraîche, red apple, bacon, fresh scallions, and chilis; drizzle with Chipotle Olive Oil.

Vegetarian option: Toss apple slices with Red Apple Balsamic Vinegar, scallions, chilis, and garnish over créme fraîche.