Creamy Carrot Soup

Creamy Carrot Soup Image
You can see the video on YouTube here

This carrot soup is perfect on a cool autumn evening! It’s a great way to add a new dish to your repertoire with familiar ingredients in a simple recipe that comes together in about 30-40 minutes. I hope you enjoy it as much as we do!


4 Cups carrots – diced

1 Large onion – diced

Salt to taste

8 cloves garlic – minced

2 tsp Thai red curry paste

4 Tbls butter

1 & 1/2 Cups heavy cream

3 & 1/2 Cups vegetable broth

Dice onions and carrots and mince garlic. In a large pot or dutch oven, saute onions in butter over medium heat until translucent. Add red curry and saute additional 1 minute. Add carrots, turn the heat up to high and stir as necessary to prevent scorching. After about 5 minutes your carrots will have that roasted carrot smell and shine. At this point add minced garlic and cook for 1 minute then add broth. Simmer for 20-30 minutes, or until carrots are tender. Turn off heat. Blend with an immersion blender until smooth then stir in the heavy cream. Taste and add salt to taste