This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!
We know what youโre all thinking โ pureed carrots?! Trust us, you need to keep reading. You see, this recipe was inspired by Chef Jamie Laurenโs recipe from Top Chef Season 5, Episode 9. She made a carrot soup that blew the judges away! The judges were wowed by a carrot soup and surprised even themselves when they said it was the best soup they had ever had. We needed to have that soup. This recipe is for just the soup base which is a standout all by itself.
Shallots:
This recipe calls for shallots in addition to a regular white onion. Shallots are a smaller member of the onion family that have a sweeter and more mild taste, as if onion and garlic had a baby. You can always leave the shallots out, but they really do add a wonderful bit of flavor. You could always try using a sweet onion instead of the white onion as another option.
Can I use baby carrots in Creamy Carrot Soup?
While you definitely can substitute in baby carrots, you will still want to chop them up into smaller pieces for faster cooking.
Heavy Cream Substitute:
We love the richness heavy creams gives this soup, but if you are looking for a lighter option, you can always use half and half instead. Half and half is simply half whole milk and half heavy cream.
Blending:
We prefer to use an immersion blender to puree this soup, rather than have a messy transfer to a blender. If you do intend to use a blender, please ensure yours has a vented lid for safety.
Storage and Reheating Instructions:
Carrot soup is best eaten fresh. You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other vegetable soup recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I’ve been testing out recipes for carrot soup. Initially, I was skeptical about adding Thai red curry paste. So i reduced the amount by half but it still gives the soup a kick. Used chicken stock instead. My partner commented this is the best carrot soup i’ve ever made. A keeper! Thanks for sharing!
You are welcome! Glad you both like it (:
it was wonderful
Hi Rachel,
I am a cream soup lover and always make a cream soup when hosting a dinner party. Made your Carrot Cream Soup it was absolutely delicious. Receiving lots of “wow” comments.from my guests and husband.
Thank you for sharing this recipe, as a matter of fact I am making this tonight again.
Maria
Do you think I could use full fat coconut milk instead of heavy cream? Just wondering if that could potentially compliment the flavors
Worth a try!
Sierra, did you try the coconut milk, wondering how it was?
I loved it!!!
Thank you for this amazing recipe. It tasted wonderful. I will keep it and make it probably once a week.
This soup does have a little “kick”(not hot, really) and it is absolutely delicious! I ate a large bowlful and wanted MORE!
Oh my gosh!!!! Sooooooooo delicious. I love it. Next time I will add a little more of the Thaii red chile paste. Thank you for this fantastic recipe. It’s a keeper : )
Made this recipe for Christmas day dinner…so yummy…thanks for this delicious recipe!!??โค
Is the Thai red curry very spicy? I can’t handle spic y food any more, it’s an age thing…lol
No, this is not a spicy soup.
No. I just made it and it wasn’t spicy. But it does add flavor!