Carrot and Bacon Soup

A large bag of carrots for 10 pence from the local  Co-op prompted this recipe. The carrots were prepared and boiled for twenty minutes in a saute pan. They were mashed, and then blended with a hand blender. A half cupful of tomato passata was added along with more water. A pinch of paprika too. I added some basil, coriander, thyme and oregano, plus freshly ground black pepper and a vegetable stock.

While the carrots were cooking, escalops of cooking bacon were slow fried in a small skillet, until slightly browned. The bacon was added to the main pot after its contents were blended.

May be served with grated Parmigiano Reggiano cheese, or two tablespoonfuls of single cream, and black pepper. Quick and easy. The slices of bread in the picture are from a wheat-free loaf.

Carrot and Bacon Soup