Carrot soup and almond cake
Carrots and tomatoes could both be on top of my favorite food and favorite infredients. I love how it is easy to prepare them in many different ways, raw, grilled, simmered, in puree, sauce, with herb, just with salt... I could continue endlessly the list of options they offer. Yet, I don't think it is easy to find delicious fresh products after tomatoes pick season in summer, and carrots, which season for the big sweet ones is now on, are often too hard and a little bitter. So when I find some big, soft, juicy and sweet carrots, I prepare them in the most simplest way: a soup which is just made of carrots and a bit of water, eventually a bit of sea salt and black pepper for the final decoration. Nothing more because the taste is just perfect like this. For two, I used two large carrots, peel them, boil them, blend them, add a bit of water if needed to obtain the preferred consistency. Serve hot or cold.
And because after a long day a soup is just not enough for dinner for us, we need carbs, I prepared a very strange thing that actually was perfect with the carrot soup (I must say that I am a bit in an inventive period now, so I try new recipes I invent on the spot and things have been working pretty well so far!). I made a kind of vegan almond bread, or almond cake: it's basically the base recipe of the scones, where I replaced half of the flour by rough almond powder, butter by vegetal oil, sugar by salt (much less though) and milk with soya milk, and set in a cake pie to bake for 30min at 160deg. It gave a very crumbly bread texture a bit between scones and brioche and the almond taste was perfect with the carrot soup.