Cut the sweet peppers into cubes. Peel the carrots and cut into slices.

Peel the garlic and the onions and chop finely.

Heat olive oil in a pan and fry the vegetables about 5 minutes. Add the kip bouillon and let it boil for about 20 minutes.

Bake in a dry frying pan the bacon crispy. Puree the soup using blender and season with salt and black pepper.

Spread the carrots sweet pepper soup of the bowls and add a dash of cooking cream. Garnish with bacon strips and basil.