Heat 1 tbsp olive oil or butter in a large pot over medium-high heat. Add 4 slices streaky bacon and cook until golden. Remove from pot, cool slightly, then chop.

Add 1 chopped onion and 2 minced garlic cloves into the bacon drippings. Cook for 2 minutes until onion is translucent but not browned.

Add 5 large carrots, cut into 1.5 cm / 3/5" chunks, and stir well to coat the carrots in the fat.

Add 1 litre / 1 quart vegetable or chicken broth. Cover with lid, adjust heat so it is simmering energetically (about medium). Cook for 20-25 minutes until carrots are very soft.

Remove lid, turn heat off. Use a stick blender to puree the soup until smooth (or cool slightly and do in a regular blender).

Stir in 1/2 cup / 125 ml cream, 3/4 cup / 185ml milk, salt, and pepper to taste. Adjust thickness with more milk or water if desired.

Ladle soup into bowls. Garnish with swirls of cream, chopped bacon, and fresh herbs. Serve with crusty bread.