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