Thai Coconut Curry Carrot Soup

Thai coconut curry carrot soup = second soup recipe of soup season!! I just loooove soup season! Don’t you?!

So like I said before, this Thai coconut curry carrot soup is my second soup recipe of the season, and it’s a GREAT one (first soup recipe here)! I actually wrote and tested this recipe last fall, but was slacking in the blog department, so you get it this year instead. Freshly cooked and photographed 

I love carrots… like A LOT. Tom on the other hand, isn’t the biggest fan… though, I’ve found that if you take sautéed/roasted carrots then puree them up with a bunch of other awesome flavors (aka curry and coconut) into a fabulous soup, then carrot haters will get on board. Promise.

What’s all in this Thai coconut curry carrot soup?! I’ll tell you, duh.

Sautéed onions and garlic

Lots of carrots

Freshly grated ginger

Red curry paste (my fave!!)

All the spices like cumin, coriander, turmeric, cayenne, salt, and pepper

Veggie stock

Coconut milk

Lime juice

YUMMMMMM right?!

Basically, you sauté everything, then let it simmer, then blend it all up and BOOM… Thai coconut curry carrot soup. It’s that easy!

Also, I’ve decided that my blog should really be called The Coconut Chronicles since like so many of the recipes I make involve coconut milk… whoops! It’s just my dairy-free milk of choice. But you guys know, as always, you can sub in normal milk or your fave dairy-free milk!

Recipe time per usual:

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 3 cups chopped carrots
• 1 teaspoon freshly grated ginger
• 3 tablespoons red curry paste
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• healthy pinch of sea salt and pepper
• 2 cups vegetable stock
• 1 (14-15oz) can light coconut milk
• juice from one lime
• extra coconut milk or yogurt + minced cilantro, garnish

How to make Thai Coconut Curry Carrot Soup

Step 1:

Heat olive oil in a large pot (or Dutch oven) over medium heat. Add onions and garlic, then sauté for 3-5 minutes or until onions are translucent and garlic is fragrant, stirring often so garlic doesn’t burn. Next, add in the carrots with a healthy pinch of sea salt and pepper, then cook about 10 minutes, stirring occasionally.

Step 2:

Stir in vegetable stock and coconut milk, bring mixture to a simmer, then cook for another 20 minutes or until carrots are soft. Either using an immersion blender stick or transferring the mixture to a high-speed blender, puree the mixture until completely smooth. If you used a blender, transfer the mixture back to the pot. Stir in lime juice, then taste and season more if needed.

Step 3:

Serve: Ladle soup into bowls, garnish with a drizzle of extra coconut milk or yogurt plus minced cilantro, then ENJOY.

KITCHEN EQUIPMENT NEEDED

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons
• Measuring cups
• Blender or immersion blender
• Ladle
• Citrus juicer (optional)
• Bowls for serving

WHAT TO EAT WITH THIS THAI COCONUT CURRY CARROT SOUP

It was one of those gray afternoons; the kind where you just need something warm and comforting to pull you through. I whipped up a pot of Thai Coconut Curry Carrot Soup with the last of my garden carrots, and to my surprise, even my picky niece had two bowls (and she’s sworn off carrots for years!).

While the soup simmered, I popped Fruit Loaded Quick Bread in the oven because let’s be honest, nothing beats the smell of cinnamon and warm fruit in a cozy kitchen.

That night, we made a full carrot-themed dinner, pairing it with Carrot Gnocchi in Brown Butter Sage Sauce. It turned into a little veggie celebration, rounded out with Spring Pea & Asparagus Pasta and Cashew Chicken Salad, with a Banana Smoothie Bowl for dessert.

FAQ

What is Thai coconut curry carrot soup made of?

It’s made from carrots, onions, garlic, ginger, red curry paste, spices, coconut milk, and veggie stock, all blended into a creamy soup.

What does the taste look like?

It tastes a little spicy from the curry and creamy from the coconut milk, with warm spices.

Can I make this soup without curry paste?

You can skip it, but the curry paste is what gives it that Thai flavor.

Can I use other veggies in this soup?

Yes.

Is this soup spicy?

It’s not too spicy. You can skip the cayenne for a milder version.

Can I use chicken broth instead of vegetable stock?

Yes, you can use chicken broth if you’re not a vegetarian.

How long does this soup keep in the fridge?

It lasts about 4 days in the fridge in a sealed container.

Can I freeze this carrot soup?

Yes.

What can I use instead of coconut milk?

You can use oat milk or cashew cream for a different creamy base.

Can I add protein to this soup?

Absolutely.