From the vegetarian department: 

Carrot and Ginger Soup, served with a poached egg and herbs

Simple and delicious, but takes a little time to cook. 

750g carrots, trimmed and cut into chunks,
2 thumb-sized pieces of fresh ginger, pealed and crushed,
1 medium sized onion,
1 large clove of garclic,
1 bulb of fennel, trimmed and cut into chunks

Heat 2 tablespoons of olive oil and one tablespoon of butter, then add all the chipped vegetables and fry until caramelization begins. Add two teaspoons of freshly grond black pepper, two teaspoons of salt, 1 teaspoon of crushed coriander seeds, 1..2 dried red chillies. Toast the spices, then add 1 1/2 litre cold water. Bring to the boil, then let simmer until the carrots are tender (approximately 60 minutes).

Meanwhile, finely chop a handful of parsely. Add a pinch of salt and 2 tablespoons of warm olive oil. Toss, let sit in a dish.

When the carrots are tender (but no need to cook them to death!), remove the ginger and chillies, then run the remaining soup through the blender to obtain a smooth paste. 

Serve with a spoon of soured cream, topped with a poached runny egg. Drain the parsley with some kitchen tissue and sprinkle it on the soup. Add freshly ground black pepper and a drizzle of rapeseed oil or chilly oil.