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

One Reply to “Creamy Carrot Soup”

  1. Could I use coconut milk (canned — so perhaps I could use more of the cream than the milk), or evaporated milk? I don’t have cream. Thanks!

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