Carrot and miso soup

Method

1. Heat the oil in a medium saucepan over a medium heat then add the onion and cook for 5 minutes until soft. Add the garlic and cook for another minute, then tip in the carrots and thyme sprigs. Cook over a low-medium heat for 10 minutes until the carrots are just starting to caramelise, then pour in the stock, add the miso and bring to a gentle simmer. Cook for 30 minutes.
2. Once cooked, remove and discard the thyme then use a stick blender to whizz the mixture into a smooth soup. Taste and season with salt, pepper and a dash of vinegar if needed. Keep warm over a very low heat.
3. Heat a grill to high. Put the bacon rasher under the grill and cook until crisp on both sides (about 4 minutes), then lightly drizzle with maple syrup. Finely chop the rasher and set aside for the soup.
4. Divide the carrot soup between bowls, then sprinkle over the chopped crispy bacon and a few thyme leaves.