Bonfire Warmer Soup

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the chopped bacon, stirring occasionally until it becomes crispy and renders its fat, about 5 minutes.

Add the butter to the pot, allowing it to melt into the bacon fat, then add the chopped onion and sliced carrot, stirring well to coat in the fat.

Cook the vegetables for 4–5 minutes, stirring frequently, until the onion softens and becomes translucent.

Sprinkle the curry powder over the vegetables and stir for 1 minute to toast the spice and release its flavour.

Dust the plain flour over the vegetable and bacon mixture, stirring continuously for 1–2 minutes to cook out the raw flour taste and form a paste.

Gradually pour in the chicken or vegetable stock while stirring constantly to prevent lumps from forming, then add the milk in a steady stream while continuing to stir.

Increase the heat to bring the soup to a gentle simmer, then reduce to medium-low and simmer for 10–12 minutes, stirring occasionally, until the soup thickens and the vegetables are tender.

Taste the soup and season with salt and pepper as needed, then ladle into warmed bowls and serve immediately.