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Method :
Preheat the
oven to 180C (350F/Gas 4). Place the carrot, onion, garlic and thyme in
a shallow baking dish. Drizzle with the butter and bake for 60 minutes,
or until the vegetables are tender and lightly browned. Turn the
vegetables occasionally.
Transfer the
contents of the baking dish to a large pan. Tie the bay leaf and parsley
stalks, together, and add to the pan with the stock and tomato paste.
Bring to the boil and simmer for 20 minutes. Cool for 10 minutes. Remove
the bay leaf and parsley. Puree the soup in batches in a blender or food
processor. Return to a clean pan and reheat gently. Season with salt and
pepper. Heat a small pan, add the pancetta and cook over medium heat until
crisp. Sprinkle over the soup and serve.
Serves 6
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