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Carrot Soup in a white bowl.
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5 from 10 votes

Deliciously Creamy Carrot Soup

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!?!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Fusion
Keyword: Carrot Soup
Servings: 6 Servings
Calories: 270kcal


  • 8 carrots peeled and chopped
  • 2 shallots sliced
  • 1 white onion diced
  • 1/2 tsp salt or to taste
  • 8 cloves garlic sliced
  • 2 tsp Thai red curry paste
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 6 cups vegetable broth


  • 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 red 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.
  • Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.



Serving: 2cups | Calories: 270kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 1274mg | Potassium: 360mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15165IU | Vitamin C: 8.4mg | Calcium: 72mg | Iron: 0.5mg