In Season, In Season – Carrot Pepper soup

I’m trying to eat more than carrot cake, delicious as my version of it is – adapted from food52 and topped with the same lemony cream cheese frosting as goes on my red velvet cake.

The last time I made some Carrot cake, on Boxing Day. If you didn’t know the origins of Boxing day (and I didn’t for the longest of times, till a few years ago when my children enlightened me), then here’s a little bit of insight a la Wikipedia:

Boxing Day is a holiday traditionally celebrated the weekday or Saturday following Christmas Day, when servants and tradesmen would receive gifts, known as a “Christmas box”, from their masters, employers or customers, in the United Kingdom, The Bahamas, Barbados, Canada, Hong Kong, Australia, Bermuda, New Zealand, Kenya, South Africa, Guyana, Trinidad and Tobago, Jamaica and other former British colonies. Today, Boxing Day is the bank holiday or public holiday that generally takes place on 26 or 27 December; Source

The last time I made some Carrot cake, it was an order, a surprise for a birthday on a rig. After an awesome Christmas Dinner at my C’s, our friend,  I got home and went into the kitchen. With the help of Food52 and some tangelo zest, I made a cake that elicited some heartwarming comments:

‘Everyone loved the food, the carrot cake is a hit! My Drilling Supervisor (DSV) says he needs to get your email …and meet you so that you can exchange recipes! He really loves the carrot cake.  The birthday boy never expected it lol….A comment from one of my colleagues, “It’s tastes like she made all this with love!” 

So yes, my carrot cake is great but there has to be more than carrot cake when life offers you wheelbarrowfuls of the stuff. Like make a creamy peppersoup that has the sweetness of autumn and the warmth of a tartan blanket.

Now this soup will not be for everyone. Some will find the sweet too much, or the colour too weird, especially if you’ve always know pepper soup in one way. 

I think though, I was a touch heavy handed with the spices and made it ‘hotter’ than I should have but…take 2 will come. 

How did I make it? or the ‘recipe’

I stir fried washed, peeled then washed carrots again, cut into large chunks with some pepper soup spice. Then added water, a touch of coconut milk and some fresh prawn head stock. Once the carrots were soft, I blended and thinned to my desired consistency, adjusting seasoning.

To finish? A drizzle of yogurt, some chopped cilantro and a spoon.

Will you try it? What do you like to make with carrots?[wpurp-searchable-recipe]In Season, In Season – Carrot Pepper soup – – – [/wpurp-searchable-recipe]


  1. Where can I find the recipe for your carrot-pepper soup? Your website is so interesting and the recipes sound so enticing. I can’t wait to try some. Thank you.

  2. What do I do with carrots? Stir fried veggies mostly. I love the sweetness it gives the stir fries. Then salads and cole slaws of course. Then eat it on it’s own. Lol see me talking like I’m one better cook. I’ll love to taste this soup kitchenbutterfly. As far as I’m concerned the hotter the better lol. Esp with ginger. Have you tried ginger in your soups? It’s my new found love lol. I put it in everything.

  3. Dear OZ OZ this looks delicious… even though you say little on spicy side. Great for cold weather!!! ducked with hearty bread!

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