Being stuck in the summer in Paris due to work-related matters can be at the same time very frustrating and surprisingly enjoyable.
Frustrating when your friends (the fake ones) brag about their "two magical weeks in Australia/Canada/Indonesia" when all YOU can brag about is a two-day (TWO, not even three!) week end in Berlin.
Enjoyable when your friends (the real ones) celebrate their birthdays by throwing big and noisy house parties, when you take a photography class on a Saturday morning in Montmartre, when you have a big whole cantaloupe for dinner, or when you make a tasty summer soup out of organic carrots and spices.
Carrots and spices summer soup (yield : about 4 servings)
1 pound organic carrots
1 tbsp olive oil
4 cups vegetable broth
1 teaspoon of pink pepper, reduced to powder (I personnaly use a 60 years old coffee grinder that used to belong to my grand-parents, can you believe that people once ground their own coffee?...)
1 teaspoon of mild Madras curry powder
2 tbsp of 5% crème fraîche
Salt and pepper
Peel and finely slice the onion. Heat the olive oil in a medium-sized saucepan and put it the onion. Stir until onion gets translucent. Peel and cut the carrots into thin slices (they'll cook faster). Add carrots to onion and let cook for a couple of minutes. Add vegetable broth and let cook until tender (like, 20mn). When cooked, pour carrots and broth in a blender, add pink pepper, curry, salt and pepper. Blend until very smooth. Add crème fraîche to taste (or replace it with coconut milk or almond butter).