Carrots should be a stone cold staple of any Vegetarian’s weekly shopping bag. Stir-fry, roast, steam, mash, juice, or just dip into humus. Name another veg that’s this versatile. You can’t. Don’t bother trying, there isn’t one. I’m making carrot and coriander soup here, but you can take carrot soup in any direction, Asian, Mexican, North Africa – okay that’s three directions.
Never serve a blended soup without a garnish of some sort. A bowl of ungarnished lentil soup looks like gruel, swirl in some cream or a sprinkle of croutons and all of a sudden you’re Yotam Ottolenghi.