Carrot and coriander ... soup with a garnish if you like. Toasted seeds add extra fibre and protein. Croûtons use up any stale bread and add a pleasing crunch. A swirl of cream or extra-virgin ...

Friday is International Carrot Day ... Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced ...

Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted carrots. Garnish with pumpkin seeds and a thin scattering of greens.

One sheet pan is for carrots, 1 teaspoon kosher salt ... Taste for seasoning and garnish accordingly. Garnish with avocado, fennel fronds, feta and red pepper flakes.

Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots ... warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme ...

Add the carrot, cover and simmer until the carrot is tender and the matzoh balls are puffed and light, about 10 minutes longer. Ladle into bowls. Garnish with tarragon and grated cheese.

Taste and adjust seasoning. Add a little creamy milk if necessary. Garnish with a swirl of lightly whipped cream or crème frâiche and some parsley sprigs. Melt the butter and when it foams add ...