During one early visit, my husband looked up from his carrot soup and declared “it really tastes of carrot.“ Informative. I gave him a scathing look that said “leave it to the experts, dear“ and helped myself to a spoonful-or-five. He was right, actually; it did taste of carrots. Not nasty, battery-farmed, Brussels-regulated carrots, either – but gently sweet carrots that have clearly lived a happy life, complemented by the slightly orange tang of coriander, and softened with a dash of cream. Delightful.