Thai Coconut Carrot Soup
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.
Why We Love This Carrot Ssoup
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.
Thai Carrot Soup Ingredients
This Thai carrot soup comes together fairly easily using mostly pantry staples and a few fresh vegetables.
- Vegetables: Onion, Carrots, Garlic, Lime Juice, Cilantro
- Spices: Thai red curry paste, coriander, cumin, red pepper flakes
- Pantry Staples: vegetable broth, coconut milk, maple syrup
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.
Coconut Milk Beverage vs. Canned Coconut Milk
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.
Serving Notes
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!
More Creamy Soup Recipes
- Creamy Vegan Cauliflower Soup
- Ginger Apple Butternut Squash Soup
- Red Lentil Soup
- Creamy Vegan Gnocchi Soup
- One Pot Creamy Tomato Soup with Tortellini
- Immune Boosting Carrot Ginger Soup
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!
Thai Coconut Carrot Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cups diced carrots
- 4 garlic cloves, finely chopped
- 2 to 3 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- â…› teaspoon red pepper flakes, or more to taste
- 2 cups vegetable broth
- 2 cups coconut non-dairy beverage*
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- Handful fresh cilantro leaves, chopped for garnish
Instructions
- Heat oil in a large soup pot over medium heat. Add the onion and carrots, and cook for 5 minutes until onion is soft and translucent. Stir in the garlic cloves, curry paste, coriander, cumin, and red pepper flakes to skillet. Cook, stirring occasionally, for 10 minutes.
- Add in the vegetable broth and coconut milk and reduce heat to a simmer until carrots are soft, about 20 minutes.
- Season to taste, adding a pinch of salt or black pepper, if desired.
- Remove the soup from heat and let cool slightly. Add the soup along with the maple syrup to a blender and puree until creamy and smooth. Depending on the size of your blender, you may need to work in batches. Alternatively, you can use an immersion blender right in the pot.
- Return soup back to the pot and stir in the lime juice.
- Serve with chopped cilantro and extra coconut beverage, for drizzle, if desired.