INGREDIENTS
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3 tablespoons extra virgin olive oil
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2 pounds peeled carrots, cut into 1 inch pieces
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1 large onion, thinly sliced
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2 tablespoons minced garlic
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1 sprig of fresh thyme
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1 sprig of fresh rosemary
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32 ounces chicken broth
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2 strips precooked bacon
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon hot sauce