Creamy Smoked Carrot Soup

    4 hours 5 min

    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.

    5 people made this

    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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    Reviews in English (4)


    I didn't have a smoker, so I added 1 1/2 tsp of liquid smoke when cooking the carrots and onions. I was missing some ingredients so I used 1tsp smoked chipotle Tabasco sauce and 1/2tsp red pepper flakes instead of jalapeño peppers and instead of the celery I added more onion and some celery salt. To lower the cholesterol, I used margarine and omitted the cream. It still turned out creamy even though it was 100% vegan! I would love to taste it with carrots from a smoker! The flavors are quite good.  -  30 Dec 2009  (Review from Allrecipes US | Canada)


    WOW! WOW! WOW! I more or less cut this in half. I used my stove top smoker, steamed the carrot coins first then smoked. Not enough smoke flavor so I smoked again. (just learning) I used 2 whole serranos and holy cow it was literally, hurt me good smoking hot. I blended twice but didn't strain. As I reached into the fridge for the cream I happened upon the goat milk/buttermilk combo from my failed chevere making experiment. I took the notion to see how that would be in the soup. My taste sample was crazy good so I used 2 cups of the combined milks, tasting as I added. It was plenty thick enough as it had reduced a good bit. This was CRAZY GOOD. 5 stars for the taste before I added the goat milk and 5 stars with my changes. The kiddo didn't care for it but she's funny with cooked carrots, plus it was a bit too hot for her. She can have raman when I indulge in this delight. THANK YOU PappaB.Mc!  -  29 Sep 2008  (Review from Allrecipes US | Canada)


    LOVED IT! I had lots of carrots to use, so looked up recipes until I found this one. I did change things, just to use what I had on hand. Here's what I did: 1 1/2 lbs of grated carrots, 1 onion, but added onion powder, 1 1/2 T EVOO, 4 cloves of garlic, 3 stalks of celery, no tumeric, 2 t curry powder, 1 t cumin powder, no butter, 4 oz cream cheese, 1 t smoked, paprika, 1/4-1/2 t South African smoked pepper, kosher salt, 2 lg boxes of low sodium veggie broth. I followed the recipe on prep, except the roasting part. I used my immersion blender to puree carrots & blend in the cream cheese. I will definately make this again. Love the 'fall' color, the smoky flavor, with a curry kick. Thanks for the recipe.  -  22 Dec 2012  (Review from Allrecipes US | Canada)