And it was all orange

The trouble with knitting monogamy (and one of the reasons why I rarely practise it myself) is that repeated WIP pictures of the same item - just getting a bit bigger each time - are rather, well, boring.

So if you'll take it as read that I'm still progressing nicely on the Liquorice shrug instead we'll have a picture of my dinner tonight - 10 minutes carrot soup.



Serves 1

3 carrots
1/2 chicken stock cube
fresh basil leaves
1 dessert spoon 1/2 fat creme fraiche
black pepper

1. Peel and slice the carrots, add the 1/2 stock cube crumbled up and around 250ml boiling water. Boil for 9 minutes (or until carrots are tender). Fish carrots out of the stock with a slotted spoon and puree in a food processor.
2. Add the water and slosh around carefully until combined (remember, boiling water is hot!). Pour into a bowl and add the creme fraiche, torn basil leaves and black pepper.
3. Eat and feel smug about getting three of your five-a-day.
4. Try to forget about the creme fraiche.