Ingredients
- ¼ C. unshelled pistachios
- 4 strips bacon, diced*
- ½ onion, small diced (about 1 cup)
- 2 cloves garlic, minced
- 1 ½ C. chicken broth (reduced sodium) or vegetable broth
- 1 – 12 oz. pkg. Green Giant® Restaurant Style – Honey Glazed Carrots with Sage Butter
- ¼ tsp. coarse salt
- ¼ tsp. black pepper
- ¼ C. heavy cream
- ¼ C. chopped fresh flat-leaf parsley
Directions
- Preheat oven to 350°F and spread pistachios out on a baking sheet.
- Bake for 5-7 minutes or until fragrant. Use caution as they can burn quickly; set aside.
- In a large saucepan, add the diced bacon then turn on the heat to medium.
- Cook, stirring frequently, until the bacon is crispy. Turn off the heat.
- Use a slotted spoon to remove the bacon from the pot and onto a paper towel lined plate; set aside.
- Leave the drippings from the bacon in the pot and turn on medium heat.
- Add the onions and cook for 3-5 minutes or until softened.
- Add the garlic and cook for 30 seconds.
- Pour in the broth and use your spoon to scrape up the browned bits from the bottom of the pot.
- Add the frozen carrots, salt and pepper and cook, stirring occasionally, for about 25 minutes or until the carrots are softened.
- Using an immersion blender or a food processor, puree the soup until smooth.
- Stir in the heavy cream and heat on low until hot.
- Garnish each bowl of soup with toasted pistachios, cooked bacon pieces and fresh parsley.
*if you want to make this vegetarian, omit the bacon and use 2 Tbsp. of olive or vegetable oil to cook the onions
