Creamy carrot soup

My spouse is not a huge fan of soups so I took the opportunity to make one when he wasn't home for dinner. It turned out pretty good even though I didn't follow the recipe fully. I got the recipe from undervarttak.blogspot.se and the original had 600-700 ml coconut milk but I thought that was a bit too much so I modified it a bit.

Ingredients
serves 3-4
7 carrots
1 onion
2 garlic cloves
½ red chili
400 ml coconut milk
100 ml beef stock
400 ml water
parsley
thyme
salt and pepper

Peel and chop the carrots and onion into small pieces. Peel the garlic cloves and crush them with a knife. Split and take the seeds out of the chili.
Pour the stock and water in a pot and add the carrots, onion, garlic and chili. Bring it to a boil and let it boil until the carrots are soft (time for this depends on how big you've cut the carrots).
Take off the heat and mix with a hand blender until it's a smooth puré. Add the coconut milk and mix a little bit more. Put back on the heat and add parsley, thyme, salt and pepper to taste. Bring it to a boil so that it heats up. Serve with some crispy fried bacon on top.

Here served with crispy fried serrano ham and spring onion