Autumn Carrot Soup Recipe

Hello my lovely friends! I created my own lovely Autumn Carrot soup and I hope you try it out. I love trying out new recipes and this one is super easy.


8 Cups of water

1 Onion

3 Garlic Cloves

1 Veggie cube

6 big carrots cleaned and diced

1/4 tsp celery salt

1/4 tsp garlic salt

1/4 tsp black pepper

1tsp finely grated fresh ginger

2 bay leaves

1tsp balsamic viniger

1/4 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp Tumeric powder

1/4 tsp dry mint

1 tbs brown sugar

1/4 tsp cayenne pepper

1/2 tsp pumpkin oil or any other oil

1/4 cup of bulgar

*lime to garnish if you like.


Place everything except the bulgar in one pot and cook for 35 min on medium heat.

Turn off stovetop.

Take out the bay leaves.

Blend soup until smooth.

Cook for 20 more min and turn off stovetop.

Add the 1/4 cup of bulgar, stir and cover for 5 min.

Place soup in a bowl and if you like add lime juice on top.

I hope you try this recipe out. It’s delicious and has a kick of heat that is perfect for cold weather. Let me know if you try this recipe out. I added the sugar because my carrots were a bit bitter so feel free to take out the sugar or any other spice you don’t enjoy. I personally love all the spices. Have a lovely day my friends!


Easy Butternut Squash Soup RECIPE

I can’t go without Butternut Squash soup in October. I love the flavour and the colour and the added bacon, onion and garlic! It’s so delicious and comforting. I’ve come up with a recipe that is a family favourite. I hope you try it out and if you do let me know if you like it.


Peel and Chop

1 Butternut Squash.


On a baking sheet with parchment paper place the seasoned Butternut Squash and two bulbs of garlic.

Seasoning on the butternut squash is: 1tsp salt, 1/4 tsp black pepper, 2 tbs Olive oil, 1/4 tsp fresh thyme.

On the garlic bulbs drizzle olive oil and sprinkle salt.

Roast n 400 degree oven for 30 min.

Take the baking sheet out and let the garlic bulbs cool and squeeze the garlic out. Set aside. 



Cut one 1 Pack of bacon into small pieces and fry them until golden brown. Strain the fat in a cup. 

Add bacon bits back in the pan with 1 tbs brown sugar until caramelized. 

Set aside for garnish.


Caramelize one onion on low heat until nice and golden brown.

This will be blended in the soup to give the soup a deep rich sweet taste.


In a pot add the Roasted squash

3 cups of water

2tbs of the bacon fat

The roasted garlic

The caramelized onion

1 chicken cube

Bring it up to a boil and turn it off.

Using a hand blender, blend the ingredients until smooth and creamy. 

Add the candied bacon on top as a garnish