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Curried Thai Carrot Soup

Curried Thai Carrot Soup is ultra thick, silky smooth, hearty, spicy, healthy, cozy and packed with so much flavor! It is perfect to warm you up on a cold night and tastes absolutely amazing.

What can I do with too many carrots? If you have picked up fresh bunches from your farmers market, then here are some ideas to use them – Air Fryer Carrot, Eggless Carrot Cake, Almond Flour Carrot Cake Muffins, Carrot Cake Oatmeal, Carrot Walnut Cake, Carrot Oatmeal Cookies.

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

Curried Thai Carrot Soup

If you like carrots or if you love Thai foods, then you’re going to love this recipe. It’s luxuriously creamy and full of incredible flavor. It is a twist from a classic bisque since it has a spicy curry twist.

Soups are always on of our favorite meals, especially in Fall when cold and flu season is in full swing. A warm bowl of hearty bisque works on any cold day, like this Creamy Tomato Soup in Instant Pot, Spinach Soup, Vegan Tomato Basil Soup or Tuscan Shrimp and Spinach Soup.

Made without cream, it is light, healthy and hard to believe the creamy texture. It is terrific to be served as a meal and the vibrant color is inviting. It is the best way to eat carrots!

THE BASICS

The key is fresh carrots and delicious spices! We like to buy fresh bunches with the leaves still on, whenever possible to ensure that they are the freshest possible. The recipe uses red paste (comes in small jars), canned stock and coconut milk that makes this easily approachable recipe without having to hunt for a whole laundry list of spices.

HEALTH BENEFITS

As rabbits will tell you, this root vegetable is sweet, crunchy and packed with nutrition. They are high in antioxidants, beta carotene, fiber, potassium and improves eye health. Other ingredients help in reducing inflammation, rich in vitamins, minerals and improve immunity.

WHY YOU’LL LOVE THIS SOUP?

  1. Thick and Creamy – There is something about a creamy homemade soup that is sure comforting. However they often contain a generous portion of heavy cream for that creamy goodness. This recipe uses only blended vegetable and thick milk to get that silky smooth creamed texture, making it a healthy meal.
  2. Dairy-Free – There is no butter or cream, making it a no dairy recipe.
  3. Flavorful – The delicious blend of spices when paired with other ingredients, makes this packed with flavor.
  4. Make ahead – It is perfect to be meal prepped or stored in the freezer.

WHAT IS RED CURRY PASTE?

Authentic Thai curry paste made from scratch, involves grinding a large number of aromatic spices and herbs together. Store bought is a great shortcut since it can be hard to find a few authentic ingredients like lime leaves or galangal.

Our 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.

How do you soften carrots?

The first important step in making is how to prepare the carrots. Some recipes call for roasting or boiling them until tender, but after some experimenting, I found that sauteing them and cooking with the stock, made this more easier recipe for a weeknight.

BEST BLENDERS TO USE

  • VITAMIX: It is a high powered blender in doing the best job. Transfer your bisque to your blender in batches. You should never fill more than halfway with hot liquids to avoid spills or explosions. This has opening in the lid, to allow heat to escape so you don’t end up with a vacuum.
  • Immersion Blender: You can blend to the right consistency and save yourself more dishes to clean up (we used immersion blender to make this recipe). We recommend transferring the pot from the stove before using the immersion blender. The only down side is that, it takes a bit a time to get the soup to the smooth, creamy consistency.

HOW TO THICKEN?

Some recipes call for thickening agents like flour, cornstarch, potatoes or pieces of torn bread to thicken. However, there are 2 pounds of vegetable in this recipe, which requires no additional ingredients to thicken.

Can I use vegetable stock instead of chicken stock?

You can, but we will highly recommend using only chicken stock. It simply elevates the taste!

INGREDIENTS

These ingredients might require a trip to your grocery store (but not hard to find). See the recipe card at the bottom of the post for exact measurements.

  1. Red curry paste – A short cut method to make delicious soup without having to shop for tons of ingredients.
  2. Carrots – 2 pounds of fresh carrots
  3. Coconut milk – Canned coconut milk (always stocked in the pantry)
  4. Chicken stock – Another short cut approach for packing delicious flavor
  5. Other Aromatics – Coconut oil, Onion, Ginger and Garlic

PRO TIPS FOR SUCCESS

  • 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.
  • 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 until smooth and creamy.

TOPPING IDEAS

A few toppings elevates the look and taste. Here area few ideas:

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

HOW TO MAKE?

  1. Saute – 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.
  2. Simmer – 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.
  3. Blend – Remove from heat and blend until creamy and smooth, using an immersion blender.

Don’t forget toppings! They aren’t just for looks. Toppings like chopped roasted peanuts, cashews, scallions, lime, cilantro or an extra swirl of coconut milk will add just the right amount of texture and flavor and keep your bowl exciting.

HOW TO SERVE?

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

WHAT TO EAT WITH IT?

We make it a full meal for dinner by serving it with Spicy noodles, Thai fried rice, Kale chips, Fried Teriyaki Tofu or leftover brown rice.

HOW TO STORE?

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

  • In the Refrigerator: Store it in an airtight container and put it in your fridge. It will store well for up to 4 days.
  • To Freeze: Put your soup in an airtight container or a ziplock bag, label it and freeze for about 3 months. Transfer overnight in your fridge to thaw.
  • To Reheat: Reheat in microwave until warmed through.

More spicy foods: Hunan Chicken, Spicy Chicken Tacos, Spicy Chicken Pasta, Spicy Shrimp Tacos, Sriracha Cauliflower, Coconut Curry Shrimp, Spicy Pita Chips, Shrimp Sandwich, Cilantro Lime Sauce, Butter Chickpeas, Butter Chicken Pasta, Avocado crema, Sriracha Chicken and Mexican Chickpeas.

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 THAI SOUPS TO TRY:

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Curried Thai Carrot Soup

Curried Thai Carrot Soup

Yield: 5 to 7 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Curried Thai Carrot Soup is ultra thick, silky smooth, hearty, spicy, healthy, cozy and packed with so much flavor! It is perfect to warm you up on a cold night and tastes absolutely amazing.

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.

Did you make this recipe?

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turkce

Sunday 14th of February 2021

When I initially left a comment I appear to have clicked on the -Notify me when new comments are added- checkbox and now whenever a comment is added I recieve 4 emails with the same comment. There has to be a means you are able to remove me from that service? Kudos. Eva Sergio Zipah

Maria Doss

Thursday 18th of February 2021

Thanks for letting us know, we will try to fix it soon.

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