Sweet Carrot and Bacon Butties

Method

Heat the olive oil in a large, deep saucepan over a medium heat.

Peel the vegetables and chop them all into chunks.

Fry them for 10 minutes in the large saucepan before adding the 300ml of vegetable stock, or enough to just cover the vegetables.

Simmer, covered, for 20 minutes or until the vegetables are tender.

Once tender, use a hand blender to whizz until smooth. Then stir in the honey, salt and pepper.

Add a little more water if the soup is too thick. Keep the soup warm while you make your bacon butties.

Heat the olive oil in a frying pan over a medium to high heat. Fry the bacon for 5 to 8 minutes until cooked on both sides.

Meanwhile, toast the bread and slather with butter. Add the cooked rashers and slice in half.

Serve the soup with the bacon butties. Don't forget to dip the butties into the soup!