Love a good carrot soup! The kind of soup that’s still appealing in Spring. There’s something so comforting yet also luxurious about the rich and velvety finished product, if the carrots’ sweetness is offset well by spices or chilli heat and/or herby and earthy tones. This great recipe by Kiwi chef Peter Gordon (from the book ‘Sugar Club’) achieves that balance. No need to peel organic carrots – just make sure they’re scrubbed really clean.