Preheat oven to 400 degrees F. Line a baking sheet (with sides) with aluminum foil. Place bacon in single layer on baking sheet. Bake at 400 degrees F for about 15-20 minutes or until crispy. Remove from oven, drain off fat. Brush bacon with maple syrup (reserving 2 tablespoons for later), and cook bacon an additional 1-2 minutes. Let cool a few minutes, then move bacon to plate.
Meanwhile, add carrots, broth, onion, 1/4 teaspoon cinnamon, celery salt, black pepper, garlic powder, and the reserved 2 tablespoons maple syrup in a small saucepan over high heat. Bring to a boil, then simmer about 15 minutes or until onions are soft.
When soup is done, purée with an immersion blender (or purée in batches in a blender but be sure to leave top partly off to allow steam out), add in cream and remaining 2 tablespoons maple syrup, stir to combine. Cool slightly.
To serve, spoon soup into shot glasses. Place a half slice of bacon in each. Sprinkle additional cinnamon on top if desired.
SNAPPY TIPS: Depending on how thick your bacon is, you may need to adjust the cooking time. The recipe makes about 4 cups of soup, depending on the size of your shot glasses, the servings may vary.SNAPPY SUBSTITUTIONS: If you're watching your sugar intake, you can omit the maple syrup or use your favorite sweetener.