This was an easy Sunday lunch. With the addition of leftover tofu this makes a filling meal, and even more so when served with rye bread. Main flavor comes from tarragon and pink pepper, which both have a mild and sweet taste, nicely contrasted with a little splash of lemon juice.

• 4 carrots, peeled, and sliced
• 1 onion, cubed
• 4 cloves garlic, sliced
• 1 cube vegetable stock and 1 liter water, or 1 liter vegetable stock
• 1 teaspoon dried tarragon
• 1/2 teaspoon ground coriander
• 20-25 pink peppercorns (pepper rosé), coarsely crushed
• 250 g firm tofu
• 1 teaspoon (raw cane) sugar
• 1-2 teaspoons freshly squeezed lemon juice

I sautéed the carrots, onion, and garlic in 1 tablespoon of olive oil in the bottom of the pot. Then I just added the vegetable stock cube, water, tofu, and the spices, and let the soup cook for some 20 minutes until the carrots were done. I puréed the soup with a hand held mixer until smooth, added a little lemon juice, and adjusted the saltiness. Before serving, I added another 5 crushed pink peppercorns. When bitten into, they gave an occasional burst of the perfume-like taste of the spice.