Roast carrot soup with pancetta croutons - Good Food Middle East

Ingredients

• 700g carrots, 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