Carrot And Sweet Potato Soup With Hazelnut And Smoked Bacon Scones

• 9 1/16 cups carrots
• 2 sweet potatoes
• 1 onion
• 1 tablespoon olive oil
• 4 1/4 cups vegetable stock
• 1/2 teaspoon fennel seeds or cumin
• 2 1/16 cups flour
• 2 teaspoons baking powder
• 1 9/16 tablespoons granulated sugar
• salt
• 4 slices smoked bacon
• 6 1/3 tablespoons butter cold
• 1 egg
• 1/2 cup buttermilk or whole milk
• 4 3/8 tablespoons hazelnuts

1. Peel the carrots and sweet potatoes and cut them into cubes.
2. Dice the onion.
3. In a saucepan, heat the olive oil.
4. Add the onion, sweet potatoes, carrots, and fennel seeds.
5. Fry for 4 to 5 minutes, while stirring.
6. Add the vegetable broth to completely cover the vegetables.
7. Cook for at least 20 minutes until vegetables are tender.
8. Blend the vegetables. Add a little broth, blend again. Then, add broth to desired consistency.
9. Garnish bowl of soup with some seeds.
10. Preheat oven to 200 degrees Celsius.
11. In a bowl, pour the flour, baking powder, sugar, a pinch of salt, and mix.
12. Cook the bacon, cut it into small pieces. Add to flour mixture.
13. Add the butter, cut in small pieces, with fingertips, to obtain a dough which looks like a big biscuit.
14. Add the egg and milk gradually, and mix to obtain a homogeneous paste, add the hazelnuts.
15. Spread the dough on a lightly floured surface to a thickness of 2 to 2 1/2 centimeters.
16. Cut scones with a biscuit cutter, and place them on a baking plate lined with parchment paper.
17. Brush the scones with a little bit of milk and bake for about 15 to 20 minutes, until properly inflated and very lightly browned.
18. Serve with a little bit of butter or Philadelphia cream cheese.

carrots, sweet potatoes, onion, olive oil, vegetable stock, fennel seeds, flour, baking powder, sugar, salt, bacon, butter cold, egg, buttermilk, hazelnuts

Taken from www.yummly.com/recipe/Carrot-and-Sweet-Potato-Soup-with-Hazelnut-and-Smoked-Bacon-Scones-782192 (may not work)