In the basis of winter, soups are a season of gifts. There are many different kinds of variations of soups, but I personally feel that carrot soup is underrated. I only discovered the heavenliness of carrot soup last year on my boat in Greece. Our cook/stew loved making carrot soup when summer was fading out and the cold began to hit. And I enjoyed eating it!

I was so enamoured with this carrot soup, that I promised myself I would make my own when I got home. It took me a while to remember to make it and to find a suitable recipe for it. I had been bragging about it to my mother (who hates carrots) for so long, who was not interested in any meals that consisted of carrots, but I told her to just trust me.

I made it for the first time a few months ago now, and it truly was as I remembered it. It’s absolutely divine with a sort of sweetness to it that makes it even more appetising. I’ve cooked it about twice now or more than and realising we are nearing the season of spring in South Africa, I thought I would mention my favourite carrot soup recipe before the cold completely disappears.

It’s quite an easy meal to make, if you have the correct equipment, of course. A blender is recommended, if not a necessity to produce the perfect carrot soup.

Carrot soup is healthy enough and delicious enough to make as often as you like. It’s also quite a simple and easy process if you don’t feel like standing in the kitchen for more than an hour trying to perfect a meal. Preparation is definitely recommended, such as having your carrots chopped already as well as your onion to make it a more smooth sailing process.

Here is to carrot soup and all the happiness it brings!