Prep Time

　　10 min.

　　Active Time

　　20 min.

　　Total Time

　　30 minutes

　　

Ingredients

20 people

　　10 slices bacon, (cut in half)

　　1/2 cup maple syrup, (divided)

　　2 cans (14.5 oz.) Libby's® Sliced Carrots, (drained)

　　2 cups vegetable broth

　　1/4 cup onion, minced

　　1/4 teaspoon cinnamon, more for garnish, if desired

　　1/4 teaspoon celery salt

　　1/4 teaspoon black pepper

　　dash garlic powder

　　1/4 cup heavy cream

　　

Steps:

Step 1

Line baking sheet (with sides) with aluminum foil. Place bacon in single layer on baking sheet. Bake for about 15-20 minutes or until crispy. Remove from oven, drain off fat. Brush bacon with maple syrup (reserving 2 tablespoons for later), and cook bacon an additional 1-2 minutes. Let cool a few minutes, then move bacon to plate.

　　

Step 2

Meanwhile, add Libby’s® Sliced Carrots, broth, onion, ¼ teaspoon cinnamon, celery salt, black pepper, garlic powder, and the reserved 2 tablespoons maple syrup in small saucepan over high heat. Bring to boil, then simmer about 15 minutes or until onions are soft.

　　

Step 3

When soup is done, purée with immersion blender (or purée in batches in blender, but be sure to leave top partly off to let steam out), add in cream and remaining 2 tablespoons maple syrup, stir to combine. Cool slightly.

　　

Step 4

To serve, spoon soup into shot glasses. Place half slice of bacon in each. Sprinkle additional cinnamon on top if desired.