Roast Carrot Soup, Cream, Dill
Carrots roasted before they are ever wet, blended smooth, with cream drawn across the top and dill through it.
Most carrot soup tastes of boiled carrot because the carrots were boiled. Roasting them first, hard and dry, is the entire difference.
The cream goes on at the pass in a single line rather than stirred through, so the first spoon and the last taste different. Dill is the Georgian and Russian instinct here and it is the right one.
