Carrot Soup

I spent the last two weeks in France, attempting to do some work and with A cooking me up all kinds of delicious things in the kitchen to fuel the study. The weather was crisp and clear, and the countryside around us as beautiful as ever.





It all seems a distant memory now that we are home, on this bleak Oxford day. I have that overtired feeling where I just want to wrap up warm and cook cosseting food thats gentle and cosy. A little carrot soup seems in order.

2 large Onions
6 large carrots
thyme
olive oil
4 garlic bulbs
salt and pepper
chicken stock

Slice the onions finely and then cook them long and slow with the olive oil and thyme, adding the garlic. When you have a rich colour add the chopped carrots and cover with the chicken stock. Bring to the boil and then simmer until the carrots are tender. Use a hand blender to get a thick puree, and season with salt and pepper.
This is best served with thick hunks of good bread spread with generous quantities of butter.