A Creamy Thai Carrot Soup to Warm Up Your Plant-Based Kitchen
I often wander by the soups prepared at the market, drawn in by their aromas, and Thai carrot soup always smells incredible! I’m sure the combination of coconut milk and fragrant spices is what makes it so tempting. I knew I had to recreate it at home, so here it is—a homemade version celebrating carrots.
There’s something so comforting about pureed soups. They make you want to curl up with a blanket and read a good book. Whether you’re new to a plant-based lifestyle or have been following it for years, this Thai Carrot Soup is a beautiful addition to your table.
Plus, it’s super simple to make! I hope you enjoy it as much as I do.
Thai Carrot Soup Nutrition
- Carrots are the star of this soup, and they bring beta-carotene, which the body converts to vitamin A. It’s an essential nutrient for eye health, immune function, and skin health.
- Ginger is known for its digestive benefits and is also anti-inflammatory.
- Thai red curry paste has a complex flavor and includes herbs and spices rich in antioxidants. The paste also makes this recipe easy to create in minutes!
- Coconut milk or coconut extract with non-dairy milk adds creaminess without heavy dairy. While coconut milk provides some healthy fats, the lower-fat option with coconut extract offers a lighter twist if you’re watching your fat intake.
- Lime or lemon juice balances the soup’s warmth while adding vitamin C, which supports immune health.
- Herbs like thyme or cilantro have antimicrobial and antioxidant properties, and cilantro aids detoxification.
Cautionary Note about Beta-carotene
Beta-carotene is an essential vitamin, but you’ll want not to use it in supplement form. Dr. Fuhrman has a list of vitamins that you should avoid. I trust his opinion because he uses science to make recommendations and posts references to those in his articles.
His article, “Picking the Right Multivitamin is Paramount as Most May be Harmful to Your Health,” will steer you in the right direction.
How to Make Thai Carrot Soup
We’ll start by water-sautéing the onions, ginger, and garlic. This brings out their flavors and creates an aromatic base for the soup. The smell of ginger and garlic fills the kitchen as they soften, one of my favorite parts of cooking!
Next, add the carrots and vegetable broth, simmering until the carrots are perfectly tender and ready to blend. Once pureed, stir in the coconut milk (or the coconut extract with non-dairy milk) to give it a rich, creamy texture.
If you’d prefer an oil-free coconut flavor instead of light coconut milk, substitute coconut extract mixed with an equal amount of non-dairy milk.
A squeeze of lime juice brightens it up, and a sprinkle of fresh thyme or cilantro adds the perfect finishing touch. It’s such an easy process, but each step adds something special.
Here’s a few more carrot-inspired recipes:
- Carrot Pudding with Indian Spices
- Hummus with Roasted Carrots
- Carrot Pancakes
- Tomato, Carrot, Brussels Sprout Soup
- Moroccan Roasted Carrots
Feel Free to Customize
Add extra veggies for variety—zucchini or sweet potatoes blend beautifully here. Or, add a side of steamed spinach. And if you’re a spice lover, increase the curry paste or add a dash of cayenne.
If you wish to add some protein, the addition of chickpeas is a good option.
I hope this Thai Carrot Soup brings a little warmth and comfort to your kitchen, just like it does in mine. It’s become one of those recipes I come back to—simple, cozy, and full of flavor. If you give it a try, I’d love to hear what you think!
I’d love to hear your feedback in the comments below for this Thai Carrot Soup! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking
Thai Carrot Soup
Equipment
- Silicone Cooking Utensil Set
Ingredients
- 1 medium yellow onion chopped
- 1 tbsp fresh ginger peeled and grated
- 1 tbsp thai red curry paste add more to taste – can be foundthe Asian section of the store
- 2 cloves garlic peeled and chopped
- 1 lb carrots sliced (about 4 large)
- 3 cups homemade vegetable broth plus more as needed. (or try homemade)
- 1 can light canned coconut milk 13.5-ounce
- OR 1 tsp coconut extract mixed with 1 1/2 cups non-dairy milk
- 1-2 tbsp lime juice or lemon
- 2 tbsp fresh thymes leaves or cilantro minced
- 3/4 tsp salt (optional)
Instructions
- In a large soup pot, water sauté the onion until it is soft.
- Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
- Add the carrots, stock, lime juice and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 20 minutes.
- Puree the soup in batches in a blender, using the hot fill line as a guide to reduce splatter.
- Transfer the pureed soup back to the pot and place over low heat. Stir in the coconut milk and salt to taste. Simmer uncovered until the soup is heated through. Note: If the soup is not spicy enough, add more of the red curry paste. Serve with a sprinkling of thyme leaves.
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