Stir it up this #Thanksgiving by serving these Cinnamon Carrot Soup Shooters with Maple Glazed Bacon by @snappygourmet ! Get the #recipe below:
1) Preheat oven to 400 degrees. Line baking sheet (with sides) with aluminum foil. Place 10 slices of bacon (cut in half) in a single layer on baking sheet. Bake for about 15-20 minutes or until crispy. Remove from oven, drain off fat. Brush bacon with part of ½ cup of maple syrup (reserving 2 tablespoons for later), and cook bacon an additional 1-2 minutes. Let cool a few minutes, then move bacon to plate.
2) Meanwhile, add 1 can (14.5 oz.) Libby’s® Sliced Carrots, 2 cups vegetable broth, ¼ cup minced onion, ¼ teaspoon cinnamon, ¼ teaspoon celery salt, ¼ teaspoon black pepper, a dash of garlic powder, and the reserved 2 tablespoons maple syrup in small saucepan over high heat. Bring to boil, then purée with immersion blender (or purée in batches in blender, but be sure to leave top partly off to let steam out). Add in ¼ cup cream and stir to combine.
3) Simmer about 15 minutes. When soup is done, Cool slightly.
4) To serve, spoon soup into shot glasses. Place half slice of bacon in each. Sprinkle additional cinnamon on top if desired.