Chipotle Carrot Soup with Red Apple Balsamic

INGREDIENTS:

• 6 slices Bacon

• ¼ cup Verbena Red Apple Balsamic Vinegar

• ¼ medium Onion, chopped

• 1 ½ lb carrots, peeled and sliced into ¼-inch rounds

• 1 Tbsp Verbena Chipotle Infused Olive Oil

• 2 Tbsp Honey

• 2 ¾ cup Water, Vegetable Stock, or Chicken Stock

• Sel Gris French Sea Salt

• Freshly, thinly sliced Scallions

• 4 Tbsp Sour Cream

• A few thin slices of Red Chili

• Verbena Chipotle Olive Oil as garnish

• 1 small Red Apple, julienned

• Juice of ½ Lemon

DIRECTIONS:

1. Preheat oven to 400°F. Lay bacon on a sheet tray and baking rack. Using a pastry brush, brush Red Apple Balsamic Vinegar on both sides. Bake for 20 minutes, basting with more balsamic every 5 minutes. Remove from oven.

2. Heat Chipotle Olive Oil in a medium sauce pan. Add onion and a pinch of Sel Gris Sea Salt. Sweat at a medium-low heat for 8-10 minutes.

3. Add carrots with a pinch of Sel Gris Sea Salt and sweat for 10 minutes more. Add in honey and lemon juice.

4. Cover the carrots with water or stock and simmer for 20 minutes until carrots are tender. Purée in a food processor or blender, adding more liquid if necessary to reach desired consistency. Add seasoning if desired.

5. Ladle into warmed bowls. Garnish with a dollop of sour cream, red apple, bacon, fresh scallions, and chilis; drizzle with Chipotle Olive Oil.