There is at last hopeful signs that spring is on its way up here in Scotland, with the snowdrops glistening amongst the frosty undergrowth and the shoots of the daffodils appearing. But a warming spicy soup is still a welcomed thing, as the days are still chilly, and the nights even more so. I really enjoy carrot soup, with its slight sweet notes and simple preparation. It also lends itself quite well to be spiced up with a little harissa paste for extra warmth.

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Serves 3-4

4 medium organic carrots

1 large white onion

3 handfuls of spinach

1 tsp harissa paste

1 tsp cumin seeds

500ml organic vegetable stock

a drizzle of olive oil

salt and pepper to taste

plus a little cream for the top

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Prepare the veg, by washing and peeling the carrots, chop alongside the onion. In a large pan, heat  the olive oil and toast the cumin seeds for 30 sec on medium heat. Then add the onion and soften for 5 min, then add the harissa paste and carrots. Fry for a further couple of min. Next add the washed spinach and let it wilt. Add the stock, bring to a gentile boil and simmer for 25 min, stirring occasionally. Blend the soup until smooth, add salt and pepper as needed and serve with a little cream drizzled on top.