Deliciously Creamy Carrot Soup

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Packed with flavor, this carrot soup might just become your new favorite soup! Who knew carrot soup could be so good! ? !

We know what you’re all thinking – mashed carrots? ! Trust us, you need to read on. You see, this recipe was inspired by Chef Jamie Lauren’s recipe from Season 5, Episode 9 of Top Chef. She wowed the judges with her carrot soup! The judges were stunned by the carrot soup and surprised themselves when they said it was the best soup they had ever need drink that soup. Her soup is a bit more complex, with red chili oil and cucumber raita. This recipe is only for the soup base, which is outstanding on its own.


This recipe calls for shallots in addition to regular white onions. Shallots, the smaller member of the onion family, are sweeter and milder in flavor, like onions and garlic having babies. You can always leave the shallots out, but they do add a nice little flavor. You can always try sweet onions instead of white onions as an alternative.

Can I use baby carrots in cream of carrot soup?

While you can definitely substitute baby carrots, you’ll still want to cut them into smaller pieces for faster cooking.

Heavy Cream Substitute:

We love the richness that the heavy cream gives this soup, but if you’re looking for a lighter option, you can always use half and half. Half and half is half whole milk and half heavy cream.


We prefer pureeing soup with an immersion blender rather than transferring the mess to a blender. If you do plan to use a blender, make sure your blender 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 skillet on the stovetop over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other vegetable soup recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Carrot soup in a white bowl.

Packed with flavor, this carrot soup might just become your new favorite soup! Who knew carrot soup could be so good! ? !

Preparation time 10 minute

cooking time 30 minute

total time 40 minute

raw material

  • 8 radish peeled and chopped
  • 2 shallots slice
  • 1 white onion diced
  • 1/2 teaspoon Salt or tasting
  • 8 clove garlic slice
  • 2 teaspoon Thai Red Curry Paste
  • 4 tablespoon butter
  • 1 cup heavy cream
  • 6 cup vegetable soup


  • In a large saucepan, melt butter over medium heat. Add shallots and onions and sauté for about 5 minutes. Season with a pinch of salt. Add the garlic and Thai red curry paste and fry for another minute or two to let the flavors release.

  • Add carrots and vegetable stock and bring to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.

  • Puree the soup using a hand blender, or puree in batches in a food processor or blender. When the soup has thickened, reduce the heat to a simmer and add the heavy cream. Taste and add salt if necessary. Warm the soup and serve immediately.

Serve: 2cup | Calories: 270kcal | carbohydrate: 16G | protein: 2G | fat: twenty twoG | Saturated fat: 14G | cholesterol: 74mg | sodium: 1274mg | Potassium: 360mg | fiber: 3G | sugar: 7G | Vitamin A: 15165unit | Vitamin C: 8.4mg | calcium: 72mg | iron: 0.5mg