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    Home » Soups

    Creamy Carrot Soup

    Published: Apr 28, 2022 Updated: Apr 28, 2022 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Creamy Carrot Soup

    This carrot soup is creamy, comforting and simply the best carrot soup you’ve ever tasted. Who knew carrots could taste this good?

    Carrot soup in a ceramic bowl topped with a swirl of cream and fresh parsley.

    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).

    Carrot soup with fresh parsley in a ceramic bowl.

    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.
    Chopped onion, garlic, red curry paste and olive oil added to pot and sautéed.
    • 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.
    Sliced carrots and vegetable stock added to pot and simmered until 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.
    Carrot soup blended in the pot with an immersion blender.
    • Add heavy cream or coconut cream and stir in.
    Heavy cream added to pot and mixed in.
    • Add salt and pepper to taste.
    Salt and pepper added to soup and mixed in.

    The Carrots

    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.

    Carrot soup topped with a swirl of cream and chopped parsley in a ceramic bowl.

    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.

    Carrot soup in a ceramic bowl with a spoon.

    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.

    Spoonful of carrot soup above a ceramic bowl.

    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.

    Slice of bread dipping into a bowl of carrot soup.

    More Delicious Creamy Soup Recipes

    1. Tomato Basil Soup
    2. Pumpkin Soup
    3. Middle Eastern Lentil Soup
    4. Creamy Zucchini Soup
    5. Sweet Potato Soup
    6. Tomato Soup

    Did you make this recipe? Be sure to leave a comment and rating below.

    Carrot soup topped with a swirl of cream and fresh parsley in a ceramic bowl.

    Carrot Soup

    This carrot soup is out of this world delicious! Who knew carrots could taste this good! Creamy and comforting and soon to become your new favorite soup.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 251kcal
    Author: Alison

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    1. Carrots – 2 ½ pounds of carrots is approximately 12 large carrots. 
    2. 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. 
    3. 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. 

    Nutrition

    Serving: 1Serving | Calories: 251kcal | Carbohydrates: 23g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 769mg | Potassium: 671mg | Fiber: 6g | Sugar: 12g | Vitamin A: 32754IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Ana

      December 17, 2019 at 11:30 am

      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.5 stars

      Reply
      • Alison Hope

        December 17, 2019 at 11:36 am

        Hi Ana! We also LOVE it with coconut cream, it works so well. Thanks so much for the awesome review. xo

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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