Ingredients

• 0.50 tsp Allspice Ground
• 10 g Basil (to garnish)
• 600 g Carrots (cubed)
• 1 cube Chicken Stock Cube
• 100 ml Cream
• 0.50 tsp Nutmeg (ground)
• 80 g Onions (chopped finely)
• 8 slices Pancetta (or 4 slices bacon)
• 2 g Salt and Pepper (to season)
• 500 ml Water

Equipment

• Hand Blender

Instructions

• 1. In a saucepan, bring water and chicken stock cube to the boil. Add in chopped carrot, onion, all spice and nutmeg. Cover with lid and simmer for 20mins.
• 2. Meanwhile, dice the pancetta and fry in a non stick pan until crunchy. Set aside.
• 3. Once carrot is tender, take soup off the heat and use hand blender to combine until smooth.
• 4. Pour cream into soup and stir to combined.
• 5. Place soup in serving bowls and sprinkle with pancetta. Garnish with fresh basil, season with salt and pepper, and serve while hot.