Carrot soup

I used to dislike carrot soup although I suspect that is because I have never tried it before. During my Phd years, the school cafe served carrot soup once every week and without any other hot food to eat (only hot food is soup at the cafe), I tried the soup and I have fallen in love with it ever since. Chop up potatoes, onions and carrots and fry them with olive oil till softened. Add chicken stock, a pinch of nutmeg, lots of paprika if you like the kick, bay leaf and the juice of an orange. Simmer for around 40 minutes and puree the vegetables. Return the puree to the pan and the remaining liquid and reheat.

My last picture of carrot soup wasn't exactly that good as it wasn't taken in sunlight. These days, I am starting to develop this habit of cooking enough for three meals so that I have food for lunch as well as be able to take photographs in sunlight.