Many ideas are sparked when I am away from the kitchen. This most recent soup came about in the middle of the night, I guess that is why I keep a pen and post it pad on my bedside table. The soup base is simple with just green olive brine, carrots and spring water. Once the carrots are cooked, we puree and strain the soup, adjusting the flavor with a pinch of sugar or salt if necessary. The carrot soup balances the richness of the olive brine to the earthy sweetness of the carrots. We enriched the dish with cauliflower-cream cheese gnocchi. A dollop of decadence comes from the smoked wild char roe and the young cilantro adds an herbal grassy note to punctuate the flavors.