Ingredients

• 500g/1lb 2oz carrots
• peeled
• 50g/2oz butter
• 1 garlic clove
• peeled
• crushed
• 750ml/1 pint 7fl oz water
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• salt and freshly ground black pepper
• 150ml/5fl oz milk
• 2 pink grapefruit
• peeled and segmented
• segments halved
• 1 handful green Gordal olives
• stones removed
• halved
• 1 handful hazelnuts
• crushed and toasted
• 1 punnet fresh micro coriander cress
• 4 tbsp hazelnut oil

Directions

• Slice the carrots as thinly as possible
• using a mandoline.
• Heat a large pan until hot
• then add the butter
• sliced carrots and garlic and gently cook over a medium heat for 2-3 minutes.
• Add the water
• thyme and rosemary and season with salt and freshly ground black pepper. Bring to a simmer
• then cover with a lid and cook for 5-6 minutes
• or until the carrots are tender.
• Remove the pan from the heat and stir in the milk. Allow to cool slightly
• then transfer the mixture to a blender and blend until smooth. Place into the fridge to chill for at least 30 minutes.
• To serve
• divide the soup among four serving bowls. Arrange the grapefruit segments
• olives
• nuts and coriander cress on top of the soup
• then drizzle over the hazelnut oil.