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White bowl full of Red Curry Carrot Soup with a slice of bread in it.

I’m in love with this soup. I can’t remember ever tasting a soup that was better than this. It is such a complex layering of flavors. You have the carrot soup base with Thai flavors, you have the Indian raita, and then there’s the smoked paprika oil which is more of a Moroccan flavor. Talk about fusion! It may sounds totally out there, but the flavors meld together to form this amazing soup. As I was eating it my mind was racing thinking of all the people I wanted to make this soup for. You may read through the list of ingredients and think it is weird, but you should seriously try it. I promise it is amazing!

White bowl full of Red Curry Carrot Soup with a slice of bread in it.

Smoked Paprika Oil

  • 1 red pepper roughly chopped
  • 1 cup olive oil
  • 2 tablespoons smoked paprika

Red Curry Carrot Soup

  • 8 carrots peeled and chopped
  • 2 shallots sliced
  • 1 onion diced
  • 8 cloves garlic sliced
  • 2 teaspoons Thai red curry paste
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 6 cups vegetable stock
  • 1/2 teaspoon salt


  • 1 cucumber peeled and cut into a small dice
  • 1 cup Greek yogurt
  • 4 mint leaves chopped
  • 2 tablespoons cilantro chopped
  • zest of 1 lemon
  • salt and pepper to taste
  • In a small saucepan, combine the red pepper and olive oil. Heat to a simmer and continue simmering for about 5 minutes. Add in the paprika and continue to simmer for about another 5 minutes. Remove from the heat and set aside while you make the rest of the soup. Strain before serving.
  • In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 minutes. Season with a little salt. Add in the garlic and thai curry paste and saute for just another minute or two to allow the flavors to be released.
  • Add in the carrots and vegetable stock and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
  • While the soup is simmering, make the raita by combining all of the raita ingredients in a bowl. Season with salt and pepper to taste.
  • Use a hand blender to puree the soup, or puree in batches in a food processor or blender.¬†After the soup has been pureed, add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.
  • Serve by spooning soup into the bowl. Place a spoonful of raita in the center and drizzle a circle of paprika oil.
Recipe adapted from Chef Jamie Lauren as seen on Top Chef Season 5, Episode 9: Restaurant Wars
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