Bright, vibrant and cheerful, this fragrant carrot soup is perfect for a bland, cold day. Of all the root vegetables, I often find the carrot a little too sweet for my liking. I am always looking for ways to temper it's sweetness and enhance the earthy tones. Today is a soup kind of day, what follows is a recipe you might enjoy. First, an onion and a few sprigs of celery, roughly chopped then softened a little butter. Sprinkle with a little ground cumin, and stir in to the soft, translucent onion. About 6 carrots, roughly chopped and 4 cups of stock go in to the deep, and heavy pot. Simmer for about half an hour or so until tender. Puree in a blender until smooth, then ladle in to deep rimmed bowls. Ground pepper and a little chopped coriander is nice here.