In a large pot, cook the beef bacon over medium heat for about 5–7 minutes, stirring occasionally, until crispy and golden brown. Remove the bacon pieces and set them aside, leaving the rendered fat in the pot.

Add the diced yellow onion and celery to the pot with the bacon fat. Sauté them over medium heat for 6-8 minutes, stirring frequently, until the onion is translucent and softened. Add the minced garlic and cook for another minute.

Stir in the sliced carrots, sea salt, and black pepper. Pour in the chicken stock, bringing the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.

Once the carrots are tender, carefully use an immersion blender to puree the soup until it reaches a smooth consistency.

Stir in the milk and heavy whipping cream, heating the soup gently over low heat. Taste and adjust the seasoning with additional salt or pepper if desired.

Ladle the creamy carrot soup into bowls for serving, garnishing with a drizzle of cream, crispy bacon bits, and fresh parsley.