This carrot soup is creamy, comforting and simply the best carrot soup you’ve ever tasted. Who knew carrots could taste this good?
Carrots aren’t the first thing that comes to mind when you think ‘creamy’. But when they’re blended up in a soup they are exactly that! They are creamy and smooth and have an amazing texture in this carrot soup.
It’s also packed with flavor and has a really gorgeous color. So basically this soup has got it going on. Meet your new favorite soup!
Unless of course you’ve tried our roasted butternut squash soup, then it might be a tie between the two (or any of the soups on this blog for that matter, they’re all so good).
How To Make Carrot Soup
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add chopped onion, crushed garlic and red curry paste to a pot along with some olive oil and sauté until the onions are softened.
- Add sliced carrots and vegetable stock and bring to the boil.
- Turn down the heat and cover the pot and let it simmer until the carrots are soft and cooked.
- Use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don’t have an immersion blender then you can transfer the soup in stages to your blender jug and blend. When everything is blended, return to the pot.
- Add heavy cream or coconut cream and stir in.
- Add salt and pepper to taste.
You don’t have to peel the carrot first, you can just wash them well, cut off the tops and bottoms and then chop them up.
If you prefer your carrots peeled you can go ahead and peel them first, but it’s not required. Since they’re being blended up in this soup it makes no difference to the end result whether they are peeled or not.
Also, check out this article from The Kitchn that says you pretty much never need to peel your carrots, and when they’re blended up in a soup, then you most definitely don’t need to.
How To Serve Carrot Soup
Serve it with a swirl of cream, a sprinkle of black pepper and some chopped parsley for decoration.
Of course some crusty bread on the side for dipping is a must too. And if you’re inspired to bake up a loaf of bread from scratch, then try our no knead whole wheat bread recipe.
Make It Dairy-Free
This soup is equally divine when made with coconut cream or coconut milk (canned, unsweetened) rather than dairy cream. It does have a slight coconut taste but that gives this soup a Thai flare that works great alongside the red curry paste!
So as long as you don’t have an issue with coconut, it works wonderfully here.
Storing and Freezing
Keep leftovers stored in the fridge for 3-4 days and reheat either in the microwave or on the stovetop.
This soup is freezer friendly if you’d like to freeze it. You can thaw it overnight in the fridge and then reheat or just reheat from frozen on the stovetop. If any separation occurs when reheating (from the cream in the soup) then just blend it up again using your immersion blender (hand blender) or regular blender.
More Delicious Creamy Soup Recipes
- Tomato Basil Soup
- Pumpkin Soup
- Middle Eastern Lentil Soup
- Creamy Zucchini Soup
- Sweet Potato Soup
- Tomato Soup
Did you make this recipe? Be sure to leave a comment and rating below.
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 2 teaspoons Thai Red Curry Paste
- 2 ½ Pounds Carrots (1.1kg) Sliced
- 4 cups Vegetable Stock (960ml)
- 1 cup Heavy Cream (240ml)
- Salt and Pepper To Taste
For Serving (Optional):
- Heavy Cream For swirling
- Ground Black Pepper
- Chopped Parsley
- Add olive oil to a pot along with the chopped onion, crushed garlic and Thai red curry paste and sauté until the onions are softened.
- Add the chopped carrots and vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave it to simmer, checking on it regularly, until the carrots are soft and cooked.
- Use an immersion blender to blend the soup directly in the pot or, if you don't have an immersion blender, then transfer the soup to your blender jug in stages and carefully blend it and when it's all blended, return to the pot.
- Add the cream and stir in.
- Taste test and then add salt and pepper according to taste.
- Serve with a swirl of cream and a sprinkle of black pepper and some chopped parsley to decorate.
- Carrots – 2 ½ pounds of carrots is approximately 12 large carrots.
- Dairy-free – this soup can easily be made dairy free by using coconut cream or coconut milk (canned, unsweetened) instead of heavy cream. It adds to the Thai flare of this soup along with the red curry paste so works really well.
- Storing: Keep leftovers in the fridge for 3-4 days and reheat in the microwave or on the stovetop. This soup is also freezer friendly.
This is FANTASTIC! I make it with coconut cream for a dairy free version and oh my word, it is unbelievably good and so creamy. Definitely the new favorite soup.
Hi Ana! We also LOVE it with coconut cream, it works so well. Thanks so much for the awesome review. xo