How to Make Deliciously Creamy Carrot Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Roughly chop 2 shallots and dice 1 white onion.

Roughly chop about 8 carrots after peeling them.

Melt 1/4 cup of salted butter in a pan over medium high heat.

Add shallots and white onion to the pan and sauté for about 5 minutes until soft and translucent.

Season the onions with 1/2 teaspoon of salt and add in 8 cloves of minced garlic.

Add 2 teaspoons of Thai red curry paste and cook until fragrant, about 1 minute.

Add in all of the chopped carrots and pour in 6 cups of vegetable broth.

Bring the mixture to a boil.

Reduce heat to medium low and let it simmer for about 20 minutes until the carrots are tender.

Use an immersion blender to puree the soup until smooth.

Pour in 1 cup of heavy cream and stir it in.

Taste the soup and add about another 1/2 teaspoon of salt if needed.

Ladle the soup into bowls and serve hot, garnished with parsley or dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens