Cauliflower Cheese Soup

3 tbsp butter, divided
4 slices bacon, diced
1 onion, diced
2-3 large carrots, cut into 8 mm rounds
1 head (500-700 g) cauliflower, cut into florets
3 cloves garlic, minced
¼ tsp SIDS CRAZY SALT
½ tsp dried thyme
½ tsp chili powder
¼ cup chopped fresh parsley
SIDS SALT & PEPPER to taste
4 cups chicken stock
1 cup heavy cream
1 cup shredded cheddar cheese
¼ tsp ground nutmeg
¼ cup shredded cheddar cheese, for garnish, optional
1 tsp chives, for garnish

Add 1 tablespoon butter and diced bacon to a Dutch oven or large soup pot then cook over medium-high heat for 2 minutes, until bacon is crispy. Remove bacon from the pot with a slotted spoon and set aside.
Add remaining butter to the bacon fat in the pot and melt. Stir in onions and carrots then cook for 2 minutes. Stir in cauliflower florets, garlic, SIDS CRAZY SALT, thyme, chilli powder and parsley.
Season with SIDS SALT & PEPPER and cook for 3 minutes, stirring occasionally. Add chicken stock and bring to a boil.
Lower heat to a simmer and stir in the heavy cream then simmer for 12-15 minutes, until veggies are tender, stirring occasionally.
Purée with an immersion blender OR working in batches, purée in a blender machine then blend until creamy and smooth.
Pour blended soup back into the soup pot then increase heat to medium, add shredded cheddar cheese and nutmeg, then stir until melted.
Taste for seasonings and adjust accordingly.
Remove from heat.
Garnish with previously prepared bacon, shredded cheddar cheese and chives.
Serve.