This unusual chilled soup will certainly get people talking at your summer dinner party.
Slice the carrots as thinly as possible, using a mandoline.
Heat a large pan until hot, then add the butter, sliced carrots and garlic and gently cook over a medium heat for 2-3 minutes.
Add the water, thyme and rosemary and season with salt and freshly ground black pepper. Bring to a simmer, then cover with a lid and cook for 5-6 minutes, or until the carrots are tender.
Remove the pan from the heat and stir in the milk. Allow to cool slightly, then transfer the mixture to a blender and blend until smooth. Place into the fridge to chill for at least 30 minutes.
To serve, divide the soup among four serving bowls. Arrange the grapefruit segments, olives, nuts and coriander cress on top of the soup, then drizzle over the hazelnut oil.
