Vegetable soup with bacon

Melt the butter and oil in a large saucepan and sauté the onions until soft. Chop two rashers of bacon and add to the pan. Fry until done and add the carrots. Stir-fry until glossy and add the remaining vegetables and stock.
Bring to the boil, reduce the heat and simmer for about 40 minutes or until the vegetables ore tender. Season to taste with salt and black pepper. Cool the soup slightly and purée two thirds in a food processor. Add to the remaining soup in the saucepan and reheat until hot. Fry the remaining bacon until crisp and chop coarsely. Ladle the soup into hot soup bowls and garnish with bacon.
Serves 8.