1 1/2 pounds carrots, peeled and sliced to 1/2-inch rounds
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 to 7 cups chicken or vegetable broth, homemade preferred
2 tablespoons heavy cream
1 teaspoon smoked paprika
In a large pot or dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside until needed.
To the pot, add the carrots, shallots, garlic, salt, and pepper to the bacon drippings. Stir and saute on medium heat until the shallots are soft and translucent. Add 3 cups of chicken broth and bring to a boil. Return heat to medium and simmer until the carrots can be easily pierced with a fork, about 8 to 10 minutes.
Working in two batches, pour the carrots and broth into a blender. Puree until completely smooth, adding additional broth if needed. Return the puree back to the pot.
To the puree, add remaining broth until a silky smooth soup consistency is reached. Add cream and paprika and stir. Simmer over medium-low heat for 5 minutes until heated through and flavors blend. Taste and add salt or pepper if needed.
Pour into serving bowls, and garnish with bacon crumbles and a sprinkle of paprika. Serve.