Nibblous | beetroot soup with bread croutons

Ingredients

• 2 medium carrots, sliced
• 2 garlic cloves, chopped
• 150g fresh tomatoes, chopped
• 1 large onion, sliced
• 50g unsalted butter
• 1 tbs balsamic vinegar
• 1 tsp sugar
• 1 litre beef stock (or water mixed with 2 teaspoons organic vegetable bouillon)
• 300g potatoes (not new ones), peeled and diced
• 1 tsp chopped thyme
• 500g cooked beetroot, peeled (boil with the skin on for 30 minutes, then rub off the skin and trim each end)
• salt and ground black pepper
• 150ml sour cream
• croutons
• 3-4 slices of good bread, cut into small cubes
• salt and pepper
• 2 tsp chopped thyme
• 1 tbs olive oil