Cinnamon Carrot Soup Shooters with Maple Glazed Bacon


Recipe by Lisa Huff of Snappy Gourmet

Serves 20 (about 4 c. of soup)

Prep time: 10 min.
Cook time: 20 min.

10 sli bacon (cut in half)
1⁄2 c maple syrup (divided)
2 c vegetable broth
1⁄4 c minced onion
1⁄4 tsp cinnamon (more for garnish, if desired)
1⁄4 tsp celery salt
1⁄4 tsp black pepper
dash of garlic powder
1⁄4 c heavy cream

Preheat oven to 400 degrees. 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.

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.

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.

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

SNAPPY TIPS: Depending on how thick your bacon is, you may need to adjust the cooking time. The recipe makes about 4 cups of soup; depending on the size of your shot glasses, the servings may vary. 

SNAPPY SUBSTITUTIONS: If you're watching your sugar intake, you can omit the maple syrup or use your favorite sweetener.