Cauliflower-Carrot Soup with Goat Cheese, Bacon and Crispy Shallots

In a large pot, melt the butter over medium heat. Add the onion and let it sweat until the onion is tender, about 5 minutes.

Meanwhile, trim the core and leaves from the cauliflower and chop the florets into bite-sized pieces. Peel and chop the carrots into bite-sized pieces. Add the cauliflower and the carrots to the onions, and stir to coat everything in the butter.

Add the broth and cover the pot. Reduce the heat to low and simmer for about 30 minutes. When the vegetables are tender, remove the pot from the stove. Add the water.

Using an immersion blender (or a blender if you need to), puree the soup until it is very smooth and creamy. After this, season to taste with kosher salt. (Reheat to hot before serving.)

In a sauté pan, cook the bacon until crispy and then set aside on a napkin to drain. Keep the bacon fat in the pan. In the same pan, add the shallots and cook over medium heat, stirring often. When they get deep golden brown and crispy, set them on a napkin to drain.

Ladle hot soup into a bowl and garnish with a spoonful of goat cheese, some crumbled bacon and some crispy shallots. Enjoy!