1. Peel the carrots and divide them into smaller pieces then place them in a bowl.

2. Peel and chop 1 large onion, 5cm/2 inches of fresh ginger and 3 cloves of garlic.

3. Heat 30ml/2 tablespoons of olive oil in a large pot over medium heat and sauté the chopped mixture until the onion is slightly softened.

4. Add the carrots 1L/4 cups of vegetable broth and 250ml/1 cup of water.

5. Bring to a boil then reduce the heat to 180°C/350°F and let simmer for 20-25 minutes or until the carrots are tender.

6. Blend the soup until smooth using an immersion blender.

7. Stir in 120ml/1/2 cup of crème fraiche and adjust the seasoning with salt and pepper to taste.

8. Pan-fry 6 slices of bacon in a pan over medium heat until crispy then drain on paper towels.

9. Chop the bacon coarsely and sprinkle it over the soup.

10. Top with chopped fresh herbs a drizzle of olive oil and a pinch of sea salt and pepper.

11. Serve immediately.