Step 1: Prepare the Ingredients

1. Chop the onion and garlic.
2. Cut the carrots into 1.5 cm thick chunks.
3. Cook the bacon, then chop it into small pieces after it cools.

Step 2: Cook the Bacon

1. Heat olive oil or butter in a large pot over medium-high heat.
2. Add the bacon and cook until golden and crispy.
3. Remove the bacon from the pot, let it cool, and chop it into small pieces.

Step 3: Sauté the Aromatics

1. In the same pot, add the chopped onion and minced garlic to the bacon drippings.
2. Cook for about 2 minutes, stirring frequently, until the onion becomes translucent but not browned.

Step 4: Add the Carrots and Broth

1. Stir in the carrot chunks, coating them well with the oil and aromatics.
2. Pour in the vegetable or chicken broth, ensuring the carrots are fully submerged.
3. Cover the pot with a lid and simmer for 20–25 minutes until the carrots are very soft.

Step 5: Blend the Soup

1. Remove the pot from the heat and use a stick blender to puree the soup until smooth.
2. Alternatively, let the soup cool slightly and blend in batches using a countertop blender. Return to the pot if using a blender.

Step 6: Add Cream and Milk

1. Stir in the cream and milk, mixing until fully incorporated.
2. Season with salt and pepper to taste. Adjust the consistency with more milk or water if desired.

Step 7: Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with a swirl of cream, crispy bacon pieces, and a sprinkle of fresh thyme or parsley.
3. Serve warm with crusty bread on the side.