Thai Carrot Soup

Ultra creamy Thai Carrot Soup is hearty, healthy, cozy and packed with so much flavor! Thick and silky smooth carrot coconut curry soup is perfect to warm you up on a cold night and it tastes absolutely amazing.

a large enameled pot with creamy Thai carrot soup with a large spoon to serve

The weather has finally starting to feel autumn-ish and that means all things sweaters, cozy scarfs, pumpkin spice lattes and hot soups to warm you inside and out.

There is something about a creamy soup that is sure comforting, however they often contain a generous portion of heavy cream for that creamy goodness. Though these soups are absolutely delicious to be splurged on special occasions, we tend to gravitate towards healthier soups on weekdays.

Like a carrot coconut curry soup that uses pureed carrots to obtain a thick, creamy and silky texture yet feels so light.

Thai Carrot Soup is –

  • Thick
  • Creamy
  • Silky
  • Flavorful
  • Uses mostly pantry ingredients
  • 2 pounds of fresh carrots
  • Sweet
  • Packed with nutrients
  • Tastes amazing

Main ingredients:

Thai red curry paste – A short cut method to make delicious Thai coconut carrot soup without having to shop for tons of ingredients.

Carrots – 2 pounds of fresh carrots

Coconut milk – Canned coconut milk (always stocked in the pantry)

Chicken stock – Another short cut approach for packing delicious flavor

Other Aromatics – Coconut oil, Onion, Ginger and Garlic

3 blue and 1 white bowl filled with thick & creamy carrot Thai soup, garnished with chopped roasted cashews, cilantro and lime wedges along with spoons for eating

If you can’t get enough Thai food, then here are more recipes that you might love- Thai chicken fried rice, Chickpea and Spinach Curry or Thai Curry Noodle Soup.

How to make Thai soup?

Heat coconut oil in a large pot and saute chopped onion, ginger and garlic for a few minutes. Stir in curry paste and saute well for the spices to be toasted well and smells amazing.

Stir in chopped carrots, coconut milk, chicken stock, salt and sugar. Cook, covered over medium heat for about 20 minutes or until carrots are tender.

Remove from heat and blend until creamy and smooth, using an immersion blender.

Experts tips & FAQs:

Chop carrot into 1/2 inch discs – If the carrot chunks are larger in size, then it might just take additional time to get tender.

Red curry paste – Authentic Thai curry paste involves grinding a large number of aromatics together and the store bought curry paste is a great way to make it easier. My favorite brand Thai Kitchen red curry paste (not a sponsored post) – it can be easily stocked up in the pantry and tastes authentic. It is easily found in Amazon (link in the recipe card), Asian markets and all major US grocery stores.

Chicken stock – I used 33% reduced sodium chicken stock, so adjust salt according to the type of stock used.

Sugar – A bit of sugar helps in elevating the sweetness from the carrots and makes it taste even more delicious <— DO NOT SKIP

Coconut oil – We loved to flavor of coconut oil when paired with coconut milk and curry paste, but vegetable oil may be used instead.

Blend well – You want to make sure to blend this Thai carrot ginger soup until smooth and creamy.

Immersion blender – An immersion blender comes in handy, but if you do not own one, then simply let the soup cool a little and then transfer contents into any blender and blend until creamy.

Can I use vegetable stock instead of chicken stock? – I will highly recommend using only chicken stock. It tastes so much better than the vegetable stock addition.

Serving instructions:

Highly recommend serving this soup with chopped roasted cashews or peanuts (both unsalted). It adds a wonderful texture and taste.

Additional topping recommendations:

  • Chopped cilantro
  • Lime wedges
  • Thinly sliced Thai red chilies
  • Red pepper flakes
  • A drizzle of thick coconut milk
  • Thinly sliced scallions

Storage instructions :

Cooled, leftover Thai carrot soup can be refrigerated for up to 4 days. Simply heat in the microwave, until warmed though and loaded up on toppings.

a large enameled pot with creamy Thai carrot soup with a large spoon to serve
blue bowls with Thai coconut carrot soup garnished with chopped roasted cashews, cilantro and lime wedges along with spoons for eating

More soups, SOUPS and Soups:

Thai Curry Cauliflower Soup <— made in instant pot

Creamy Tomato Soup in Instant Pot

Tuscan Chicken Soup

Thai Curry Soup with Shrimp and Sweet Potato <— similar flavors

Spinach Soup <— Spicy & Healthy

Tuscan Shrimp and Spinach Soup <—- Popular

Yield: 5 to 7 servings

Thai Carrot Soup

Thai Carrot Soup

Ultra creamy Thai Carrot Soup is hearty, healthy, cozy and packed with so much flavor! Thick and silky smooth carrot coconut curry soup is perfect to warm you up on a cold night and it tastes absolutely amazing. 

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Group-1

Addional ingredients for topping

  • Roasted unsalted cashews or peanuts, finely chopped (highly recommended)
  • Cilantro, chopped
  • Lime wedges

Equipments used

Instructions

  1. Heat coconut oil in large dutch oven or pot over medium-hight heat. When hot, add chopped onion, garlic and ginger. Saute occasionally, until it gets translucent (about 4 minutes).
  2. Stir in curry paste, cook stirring constantly, until the spices have toasted (3-4 minutes) and begins to smell amazing.
  3. Add all group-1 ingredients, stir well, cover and let it come to a boil. Reduce heat to medium and cook for about 20 minutes or until the carrot is tender (stir once or twice in-between).
  4. Take off heat and using an immersion blender, blend soup until smooth, thick and creamy.
  5. Serve topped with chopped roasted cashews/peanuts, chopped cilantro and lime wedges.

Notes

Chop carrot into 1/2 inch discs – If the carrot chunks are larger in size, then it might just take additional time to get tender.

Red curry paste – Authentic Thai curry paste involves grinding a large number of aromatics together and the store bought curry paste is a great way to make it easier. My favorite brand Thai Kitchen red curry paste (not a sponsored post) – it can be easily stocked up in the pantry and tastes authentic. It is easily found in Amazon (link in the recipe card), Asian markets and all major US grocery stores.

Chicken stock – I used 33% reduced sodium chicken stock, so adjust salt according to the type of stock used.

Sugar – A bit of sugar helps in elevating the sweetness from the carrots and makes it taste even more delicious <— DO NOT SKIP

Coconut oil – We loved to flavor of coconut oil when paired with coconut milk and curry paste, but vegetable oil may be used instead.

Blend well – You want to make sure to blend this Thai carrot ginger soup until smooth and creamy.

Immersion blender – An immersion blender comes in handy, but if you do not own one, then simply let the soup cool a little and then transfer contents into any blender and blend until creamy.

Can I use vegetable stock instead of chicken stock? - I will highly recommend using only chicken stock. It tastes so much better than the vegetable stock addition.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 513mgCarbohydrates: 27gFiber: 5gSugar: 11gProtein: 5g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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