10 slices of bacon, cut in half
1/2 cup maple syrup, divided
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
2 cups vegetable broth
1/4 cup minced onion
1/4 teaspoon cinnamon
1/4 teaspoon celery salt
1/4 teaspoon black pepper
dash of garlic powder
1/4 cup heavy cream
1. Preheat oven 400°F. Line baking sheet (with sides) with aluminum foil. Place bacon in single layer on baking sheet. Bake for 15-20 minutes or until crispy. Remove from oven, drain off fat. Brush bacon with maple syrup (reserving 2 tablespoons for later), and cook an additional 2 minutes. Let cool a few minutes, then move bacon to plate.
2. Meanwhile, add carrots, broth, onion, cinnamon, celery salt, black pepper, and garlic powder to pot over high heat. Bring to boil, then reduce heat and simmer 15 minutes. Purée with immersion blender (or transfer to blender to puree, but be sure to leave top partly off to let steam out). Add cream and remaining 2 tablespoons maple syrup, stir to combine.
3. To serve, spoon soup into shot glasses. Place half slice of bacon in each. Sprinkle additional cinnamon on top if desired.