Not only do the heavy rains of spring bring green grasses to the Tanzanian plains, they also allow our team in Tanzania to reboot and prepare for the next wave of guests. The break also marks an annual visit to the US for four Tanzanian staff members, something our US team anxiously awaits each year. One of our visiting colleagues this year was Herriel, a Nyumba Camp Chef.

Our camp chefs are superb and can prepare cuisine that some guests admit is better than meals they’ve had in restaurants in the US. If you’re headed out on safari, ask for a peek behind the scenes and tour a bush kitchen – our staff is happy to show you. You’ll be amazed at the skill and ingenuity of our chefs who make use of limited provisions in bush kitchens.

The soups in our camps are always a big hit – we frequently get asked, What’s the secret ingredient in the soups? Can I get the recipe? Soups like carrot and butternut squash soup, sweet potato cream soup, carrot and ginger soup and even peas and peanut butter soup have not only warmed the bellies of our guests but have also remained in their memories.

During his visit, Herriel—whose culinary prowess always receives great feedback—shared his carrot and ginger soup recipe and prepared it in the Thomson Safaris “test kitchen.” Watch the video below for step-by-step instructions or download the recipe here.

You’ll find this recipe is not only easy to make but also quite crowd-pleasing. The ingredients aren’t unusual or secretive – sometimes the ingredients don’t define the magic of a meal, sometimes it is defined by who has prepared it. Perhaps the secret ingredient is Tanzanian karibu spirit.