In a heavy bottomed pot or dutch oven, cook bacon until crisp. Remove bacon from pot to reserve for garnish, leaving fat.
Cook sausage in bacon fat over medium heat, until no longer pink. Add garlic, onions, shallots, carrot and seasonings, cook 2-3 minutes or until onion is soft and translucent.
Add broth, cover and simmer for 3-5 minutes just to lightly cook the carrots.