This chick pea soup is apparently from Carlo's blue period, hence the name. When challenged, he said something about Andy Warhol, perhaps a reference to his Campbell Soup cans. Who can say? As a wise man might have said, unless it's clear to the bottom of the bowl, the meaning of soup may be opaque. It may be meaningless, beyond the taste experience of its consumption and the energy derived from its nutrition. One man - Sumana - was inspired by this soup to whip out his banjo and give it some strumming there and then (see below).
Carlo was less vague about how his soup - organic 'blue' peas with creamy curry coconut, cumin & coriander - to give it its full title, came to be:
1 First, wash your hands and soak your beans. 2kg of chick peas, ideally soaked overnight, but an hour with bicarbonate of soda will do. Boil them separately for an hour.
2 Heat your pan slowly with organic olive oil in the bottom. Chop 6 small white onions roughly in quarters and 6 carrots into batons. Cook slowly in the bottom of the pot until caramelised.
3 Add spice/herb mix: cumin and coriander seeds, paprika; plus two cloves of garlic.
4 Add a quarter of the part-cooked chick peas to the pot, cover with water and cook for a further 40 minutes, stirring often. Continue to cook the rest of the peas, adding a dessert spoon full of Marigold bouillon powder to the boiling water to improve the flavour.
5 When the melange (in the pot) is cooked, add the two lots of chick peas together and blend with a stick mixer.
6 Finish the soup by adding a 200g bar of coconut cream dissolved in half a litre of boiling water. Serve it with a swirl of cinnamon yoghurt.
That recipe isn't complete because tomato puree comes into it somewhere and 'crunchy appeals', which I'm guessing are actually crunchy bits of chopped apple. Kadett wrote, 'yummy, yummy, not sure what makes it so good.' Nor can anyone be sure of the secret ingredient when the soup maker won't say. Bottom line: 'a phantasmic soup and a cockle warmer'.