Carrot-Apple Soup with Crumbled Bacon

Savory with a hint of sweetness, this satisfying soup finds the happy middle between healthy and indulgent. For a thicker consistency, use cream instead of milk. Pair the soup with rounds of foccacia bread topped with pesto and kesong puti—the earthy flavors go well together.

Serves 4  Prep Time 7 minutes  Cooking Time 25 minutes

4 strips bacon
1/2 medium white onion, diced
1 teaspoon minced ginger
1 clove garlic, minced
3 carrots, peeled and diced
1 potato, peeled and diced
1 Granny Smith apple, peeled and diced
3 cups chicken stock
1 cup milk
salt and pepper to taste
plain yogurt for garnish (optional)

1   In a stockpot, cook the bacon until crisp. Remove and drain on paper towels.

2   In the same pot, sauté the onions for 2 minutes or until translucent. Add the ginger and garlic, and sauté for another minute.

3   Add the carrots, potato, and apple. Stir several times to mix properly with the onions, ginger, and garlic.

4   Pour in the stock and bring to a boil. Lower heat and simmer, covered, for 15 minutes or until the carrots are tender when pierced with a fork.

5   Using an immersion blender (or working in batches using a normal blender), purée until smooth.

6   Add the milk. Season with salt and pepper to taste. Crumble bacon strips into pieces. Top each bowl with a dollop of yogurt and bacon bits.

Olive oil tip:  Don’t scrimp when it comes to olive oil. Using good quality ones, like those produced in Italy or Spain, will go a long way in terms of flavor.

Photography by Kai Huang | Recipe by Liz Yap | Food Styling by Cleone Baradas

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