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Makes 6 Servings
3 tablespoons extra virgin olive oil
2 pounds peeled carrots, cut into 1 inch pieces
1 large onion, thinly sliced
2 tablespoons minced garlic
1 sprig of fresh thyme
1 sprig of fresh rosemary
32 ounces chicken broth
2 strips precooked bacon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
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1st Keep
 Kaltano
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