Preheat your oven to 180C. Line a baking tray with parchment paper. Wrap the peeled onions and garlic cloves in foil. Drizzle with a bit of olive oil before you close it. Place it in the prepared tray. Add the peeled and chopped carrots. Drizzle some olive oil over them. About 2-3 tablespoons. Roast for 1 hour.
Once the vegetables are roasted. Remove them from the oven. Remove the onions and garlic cloves from the foil. Place them in a large pot and add the carrots. Add the vegetable stock and blend it till smooth. I used an immersion blender. If you don’t have one, just place the vegetables in the blender with the stock and then transfer it to the pot.
Then add the cream and parmesan. Over medium heat, whisk well until the parmesan has dissolved into the soup. Add salt to taste.
To cook the bacon, place the slices in a pan over medium heat. Cook until both sides are nicely browned. Place them in a plate lined with paper towels to soak up the fat. Then chop it into pieces.
Serve the soup into bowls. If you have some cream left, add a swirl as decoration. Then add some sunflower sprouts. Sprinkle some of the crispy bacon and a bit of chili flakes.
For the soup:
- 700grs of carrots, peeled and chopped into chunks
- 2 white onions, peeled
- 3 cloves of garlic, peeled
- 1 litter of vegetable stock
- 1/3 cup of grated parmesan cheese
- 200ml of cream
- Olive oil
For the toppings:
- 5 smoked bacon slices
- Sunflower sprouts
- Chili flakes