As part of a wedding present, we were given something called “Viking Salt” by our friends, Hattie and Oli. It’s basically a salt flavoured with a mild curry and I put it on everything. It may seem a peculiar spice for the Scandinavians to lay claim to, but we have flirted with unusual flavours for hundreds of years, sourced on those far-flung Viking plunders and raids. We use them gently, as a way to lightly season and add subtle layers of depth. This chunky soup is a perfect example. My mormor (maternal granny) has been making it for as long as I can remember. She only uses curry powder in the soup itself, but I also like to make a fragrant oil, swirled through at the end. For a lighter soup, use milk instead of cream and add a dollop of crème fraîche.