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1
Make sure the cooked carrots, pumpkin, defrosted (cooked) spinach and artichoke hearts have been drained well.
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2
Put the carrots and pumpkin in a blender or processor, and add the sugar, salt, cinnamon and 1/2 cup sour cream.
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3
If you can find thick creme fraiche, it's better.
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4
If the colour is a bit pale, cheat and add a drop of yellow food coloring!
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5
Scrape out into a bowl and keep covered.
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6
Rinse your blender or processor bowl, then add the drained spinach, another 1/2 cup sour cream, the nutmeg and salt.
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7
Whizz, and scrape into a bowl & keep.
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8
(Again, you could add a drop of green food colouring).
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9
Process the artichoke hearts with the Laughing Cow cheese and a good pinch of salt.
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10
Heat the three ingredients in a warming oven (about 100 deg F, 80 deg C) until warm to hot, and also heat 4 small, shallow soup plates or other suitable containers.
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11
Use a double fold of foil, about the width of a school ruler, and put in the centre of a soup plate.
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12
Carefully (if you use both hands it works well!)
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13
pour in small amounts of the yellow soup mixture and the green spinach mixture, to just cover the bottom of the soup bowl.
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14
Remove the foil.
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15
You should have two colours of soup.
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16
Drizzle the artichoke mixture (or drop in small dots with a spoon) down that centre line.
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17
Complete your 4 plates, and serve each with a crescent roll if you like.
