Creamy Smoked Carrot Soup

    Creamy Smoked Carrot Soup


    4 people made this

    About this recipe: This is probably the best tasting carrot soup that you'll ever taste. Carrots are cooked in a BBQ smoker, then simmered in a curry-spiced stock, before being blended with cream.

    Serves: 16 

    • 2.25kg carrots, peeled and trimmed
    • 2 cupfuls mesquite or hickory wood chips, as needed for BBQ smoker
    • 2 tablespoons vegetable oil
    • 2 onions, chopped
    • 1 Scotch bonnet chillie, seeded and chopped or to taste
    • 4 cloves garlic, chopped
    • 2 sticks celery, chopped
    • 4 1/2 teaspoons ground turmeric
    • 2 teaspoons curry powder
    • 1.2 litres vegetable stock
    • 50g butter
    • 475ml cream
    • salt and pepper to taste

    Prep:20min  ›  Cook:3hr45min  ›  Ready in:4hr5min 

    1. Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
    2. Heat vegetable oil in a 5.5 to 7.5 litre soup pot over medium heat. Stir in onions, Scotch bonnet and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
    3. Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to the boil over high heat, then reduce heat to medium-low and simmer for 1 1/2 hours, stirring occasionally.
    4. Strain the vegetables out of the soup and puree in a liquidiser until smooth. Pour the puree back into the soup and continue simmering 30 minutes more.
    5. Whisk butter into soup until melted, then stir in cream and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.

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