This soup is sour, sweet and salty. The little slices of pickled carrots on top give it an extra burst of flavor and some crunchy texture.
- 2 lbs carrots peeled + (optional) a couple small heirloom carrots
- 1 L soup broth (I recommend duck broth, but use what you like)
- 1/2 yellow onion (finely chopped)
- 1/2 pack bacon (cut into 1/4 inch pieces)
- Salt to taste – approx 1-2 tsp
- Maple syrup to taste – approx 1-2 Tbsp
- Apple cider vinegar to taste approx 1/2 cup (add gradually, tasting as you go. It should be somewhat vinegary but not over-powering)
- White vinegar (as needed)
- Cook onions and bacon together in frying pan until bacon is cooked but soft and onions are translucent.
- Slice 1 or 2 heirloom carrots (or the skinny end of a couple carrots) as thin as you are able.
- Put these into a small bowl or cup and add enough white vinegar to cover them. Let these pickle until the soup is finished.
- Chop remaining carrots into inch-long pieces.
- InstantPot: Put broth and chopped carrots into the pot, set to manual (high), and program for 4 minutes.
- Stove-top: Chopped carrots and broth in a pot until carrots are soft.
- Once cooked, use an immersion blender to break down the carrots into a smooth soup.
- Stir in onions and bacon, add salt, apple cider vinegar, and maple syrup to taste.
- Serve topped with some of the picked carrots.
- Method: stove-top or Instant Pot