Roast carrot soup with pancetta croutons
Ingredients
- 700g carrot, cut into batons
- 2 tbsp olive oil
- 4 garlic cloves, skin on
- few thyme sprigs, plus extra to garnish
- small knob of butter
- 2 onions, finely chopped
- 700ml chicken stock, made up with 1 cube
- 6 tbsp double cream
- 6 slices pancetta
- 2 thick slices rustic bread, cut into soldiers (we used sourdough)
- drizzle olive oil
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