Friday morning soup

My Eco Self made a particularly tasty Friday morning soup this week - it was a delicious carrot and red lentil soup. With my limited soup-making expertise, I've decided that lentils taste so much better in soup than potatoes.

Technically, Food Neurotic Friend made the soup. FNF did not endear himself to me when he ignored my instructions to use the old wizened carrots from my old vegetable box, having explained to him the premise of the Friday morning soup. Instead I came back to the room to find him merrily peeling the brand new carrots, having made his executive chef decision that fresh ingredients in soup make all the difference without consulting me.

Despite this altercation, not the best start to a weekend, it was a really good soup, one of the best I've ever had. I wish I had taken a photo to document this culinary delight. We added coriander and natural yogurt, and I added a cube of cold butter when I whizzed it in the blender (a chef's tip FNF learned on a cooking course to make your soup restaurant quality.) It was one of those meals where you take each spoonful gingerly, pausing to reflect, carefully considering just which of the ingredients it is that really gives it an edge, determining a theory which is then challenged by the very next mouthful. And so you begin again. In the end, you may conclude that it was the fresh coriander that did the trick.