Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Creamy Thai Coconut Carrot Soup! This velvety, spicy soup is perfect for spring!
To say this spicy Thai carrot soup is good would be putting it mildly. It’s bursting with complex, layered flavors so delicious that you’ll want to make it over and over again. It’s also ridiculously easy; throw everything in the pot, simmer, puree, and voila! Dinner is served.
I like this one as a simple dinner or paired with my house salad or my kale peanut salad for a heartier dinner.
See below for more details and tips on how to make this Thai carrot soup, or scroll all the way down to the full recipe card below.
Carrots are the unsung hero of the produce drawer. I almost always have a giant bag of them lying around, ready to be thrown into salads, served with homemade hummus, or made into this creamy soup.
Not only does this Thai carrot soup make a yummy lunch or dinner, it’s also packed with nutrients. Most of us know that carrots are high in beta-carotene, a phytonutrient that’s helpful in boosting eye health, but they are also a very good source of biotin, vitamin K, potassium and vitamin C.
Isn’t that the best part about eating nourishing foods? As a dietitian, it’s something I say to my clients often. Good for you and tastes incredible; exactly what I’m looking for when selecting my meals.
This Thai carrot soup comes together fairly easily using mostly pantry staples and a few fresh vegetables.
Don’t worry about having leftover Thai curry paste as you can use it for so many other uses, like my Slow Cooker Vegetable Red Curry, Vegan Red Curry Cup O’ Noodles, or my Slow Cooker Coconut Curry.
Most Thai soups rely on full-fat coconut milk for their richness, but I’m subbing in a coconut non-dairy beverage instead. With roughly half the calories and fat of canned coconut milk, it’s a delicious alternative for those who are looking for a lighter option.
I played around with different ratios of coconut milk to vegetable broth, but find that a 1:1 pairing works best. The creamy coconut milk cuts some of the spicy red curry heat, with an extra splash of richness from the vegetable broth.
If you want to use full-fat canned coconut milk instead, then I recommend reducing it to 1 cup (or even. 1 can, about 1 1/3 cups) and then using 1/2-1 cup more vegetable broth for balance and to help thin the soup.
If you enjoy heat, don’t skimp on the crushed red pepper flakes. They add nice spice and balance to the sour lime juice and sweet maple syrup.
For a pretty presentation, drizzle on a bit of coconut milk and use the back of a spoon to swirl into the soup. Garnish with cilantro leaves and extra red pepper flakes!
Friends, this soup works on so many levels, you’ve just gotta try it!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Creamy Thai Coconut Carrot Soup! This savory, spicy soup is perfect for spring! Pureed carrots in a coconut-curry broth. Vegan & Gluten-Free.
*I’m using the coconut milk beverage that you’ll find in the refrigerator section of the grocery store to cut down on calories and saturated fat. However, if you want a richer-tasting soup, then I recommend using 1 cup canned coconut milk and adding in an extra cup of vegetable broth for balance.
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(21 comments) leave a comment
Hi! Thanks for this great recipe. Trying to make this kid friendly – will this recipe work without the thai red curry? Any replacements to get rid of chilli?
It should! Just will be a creamy carrot soup. You might want to consider this recipe for my butternut squash soup and just replace with carrots or use a mixture of both butternut squash and carrots. How about some sweet red bell pepper for the chili instead? Or omit completely. https://www.delishknowledge.com/butternut-squash-slow-cooker-soup/
Thank you, Alex! Really appreciate your quick reply. I’ll try both suggestions, both look amazing! 🙂
Above the recipe is an description/explanation with the following sentence, not sure if this was an error in the description of the recipe but I did not see “maple syrup” as an ingredient on the list? Has anyone else commented on this ? Trying out the recipe!
Example:” They add nice spice and balance to the sour lime juice and sweet maple syrup.”
If you enjoy heat, don’t skimp on the crushed red pepper flakes. They add nice spice and balance to the sour lime juice and sweet maple syrup. Enjoy as is, paired with a simple green salad, or with a bowl of steamed brown rice. For a pretty presentation, drizzle on a bit of coconut milk and use the back of a spoon to swirl into the soup. Garnish with cilantro leaves and extra red pepper flakes!
just added it in! sorry about that- you add the maple syrup with the vegetables to be pureed.
What if you have pre-shredded carrots? What will cooking time look like for that?
Hi Natalya, they will likely cook faster, but not by too much. You can use them in place of the diced!
I enjoyed this soup! It’s very flavorful, and I love that it’s light and fairly healthy. I couldn’t get the coconut beverage to drizzle nicely on the top of the soup at the end (the liquid immediately sank under the surface of the soup), but I did top with cilantro and some crunchy wonton strips for texture, and it was very good. Thanks for the recipe!
Awesome! Glad you liked it- thanks for sharing!
Amazing. Anything curry is totally my thing!
This recipe looks so delish – and carrots are a perfect base! Bought a bag for $0.50 yesterday – can’t beat that!!!
What! That’s amazing! I know, I always have a bag lying around the house, so what better way to enjoy them than fresh carrot soup!? It’s so easy and delicious!
This looks amazing! And like Lisa I always have carrots in the fridge! Can’t wait to try this!
Yes! I hope you do 🙂
Perfect for my carrot obsession right now!
I always have carrots lying around in the fridge, too (perhaps a little too long sometimes). This soup looks beautiful!
I know! I almost always have apples, carrots and onions lying around. No matter what, they always seem to show up in my pantry/fridge! It’s the perfect recipe to use leftover carrots with!
This soup sounds perfect! I love that you’ve packed so much carrot into this soup, I’m really looking forward to trying this <3
Thanks Kyra! Let me know how you like it!