Super creamy and flavorful, this Thai-inspired Carrot Ginger Soup is healthy, easy to make, and warms you up on even the coldest days.
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This recipe is…
A rich and creamy soup that is packed with loads of flavor and uses mainly kitchen staples, so it won’t cost a lot to make. This Carrot Soup recipe is also light and versatile so it can be paired with many other dishes that include grilled cheese, salads, and even main entrees.
Plus, this oh-so-creamy soup can be made without using any actual cream, making it a great choice for those looking for vegan recipes.
Why You’ll Love This Recipe
- Packed with flavorful ingredients, such as garlic, ginger, and roasted veggies, this soup is beyond tasty.
- A quick and easy recipe that takes under an hour to enjoy.
Carrot Ginger Soup Ingredients
A super healthy and easy recipe like this doesn’t call for too many ingredients. Here are the main items you’ll need to make this delicious Carrot Soup. Find ingredient notes (including substitutions and swaps) below.
- Carrots – to help bump up the flavor, try roasting the carrots to caramelize these veggies so they are nice and sweet.
- Onions and garlic – these ingredients can also be roasted with the carrots so they come out sweet and tender.
- Vegetable broth – you can also use reduced-sodium chicken broth if you prefer.
- Ginger – a perfect refreshing complement to the sweet taste of the carrots for a flavorful carrot ginger soup.
- Coconut milk – anything from the lite to the full-fat coconut milk will do, or if you prefer to stick with cream, use half-and-half.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Add chicken – if you want to add a little bit of extra protein to your soup, feel free to throw in some shredded chicken!
- Add veggies – though this soup is loaded with veggies already (hello, carrots!), steamed broccoli or green beans would be a really yummy addition here! Make the soup as written, and scoop some broccoli or green beans into your bowl when serving!
How to Make Carrot Soup
This Carrot Soup recipe is so easy to make! Follow along below to enjoy a bowl in less than an hour.
Step 1: Add the olive oil to a heavy-bottomed pot over medium heat. Once the oil runs thin, add the onion to the pot and saute for 5-7 minutes, until the onion is translucent and just starting to brown. Then, add the garlic and ginger and saute for 1 minute, until fragrant.
Step 2: Add the carrots, broth, and salt to the pot, then increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 20 minutes, until the carrots can be easily pierced with a fork.
Step 3: Transfer the soup to a blender and blend on high until smooth, then pour the soup back into the pot.
Step 4: Stir the curry paste, coconut milk, and lime juice into the soup, then taste and add more salt if needed.
Step 5: Serve the soup garnished with chopped cilantro and fresh peanuts. Enjoy!
Recipe Tips
- Blend in a high-speed blender – this is KEY. The higher the quality blender you have, the smoother your soup will be. We use a Vitamix and it works great!
- Don’t over or under-cook the carrots – you want your carrots perfectly blendable, so cut them into even pieces so that they cook evenly!
- Use full-fat coconut milk for a creamier texture – though you can use light coconut milk here, we really recommend going with full-fat. It’ll round out your soup, and make it SUPER creamy!
How to Serve
Enjoy this Carrot Soup warm, garnished with cilantro and chopped peanuts. This soup goes well with a variety of salads (like a simple arugula salad) or farro, too.
How to Store and Reheat
If you have leftover Carrot Soup, you can easily store it for the next time. Place it in an airtight container in the refrigerator for up to 5 days and then heat it on the stovetop or in the microwave when ready.
The soup can also be stored in a freezer bag for up to 3 months. To reheat frozen soup, simply thaw completely overnight in the refrigerator before warming on the stove over medium heat or in the microwave.
Frequently Asked Questions
This veggie-packed Carrot Soup recipe can be vegetarian as long as you use vegetable broth over chicken or try one that is chicken-flavored but is vegetarian.
To make this soup even creamier usually calls for actual cream to be used. However, if you’re looking to stay away from cream, a stand blender is the best type of blender to help create an extra creamy texture.
If you don’t have a stand blender, you can also use an immersion blender if you have that on hand, which allows you to puree the Carrot Soup right in the soup pots.
More Favorite Soup Recipes
If you tried this Carrot Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Thai-Inspired Carrot Ginger Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, grated
- 1 inch fresh ginger, peeled and grated
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 4 cups vegetable broth
- 1/2 teaspoon sea salt
- 3 tablespoons Thai red curry paste
- 1 13.5 ounce can full-fat coconut milk
- 1/4 cup lime juice, about 2 large limes
- Chopped fresh cilantro, for garnish
- Chopped peanuts, for garnish
Instructions
- Add the olive oil to a heavy-bottomed pot over medium heat.
- Once the oil runs thin, add the onion to the pot and saute for 5-7 minutes, until the onion is translucent and just starting to brown. Then, add the garlic and ginger and saute for 1 minute, until fragrant.
- Add the carrots, broth, and salt to the pot, then increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 20 minutes, until the carrots can be easily pierced with a fork.
- Transfer the soup to a blender and blend on high until smooth, then pour the soup back into the pot.
- Stir the curry paste, coconut milk, and lime juice into the soup, then taste and add more salt if needed.
- Serve the soup garnished with chopped cilantro and fresh peanuts.
Recipe Notes
- Add chicken – if you want to add a little bit of extra protein to your soup, feel free to throw in some shredded chicken!
- Add veggies – though this soup is loaded with veggies already (hello, carrots!), steamed broccoli or green beans would be a really yummy addition here! Make the soup as written, and scoop some broccoli or green beans into your bowl when serving!
- Blend in a high-speed blender – this is KEY. The higher the quality blender you have, the smoother your soup will be. We use a Vitamix and it works great!
- Don’t over or under-cook the carrots – you want your carrots perfectly blendable, so cut them into even pieces so that they cook evenly!
- Use full-fat coconut milk for a creamier texture – though you can use light coconut milk here, we really recommend going with full-fat. It’ll round out your soup, and make it SUPER creamy!
Nutrition
This is a recipe I came back to over and over again! I love the flavors, and alternate making it thin and eating as soup, and leaving it thicker and spooning over rice. Bright, warming, and nutritious!
Awww that is so sweet, Meghan! We are so happy you love it!
I have the carrots already cooked (food box!) and everything else, but not the red Thai paste. Have Golden Curry Japanese mix or regular curry powder. Also giving some cooked carrots to my dog and dehydrated some!
Sounds delicious! What a great use of all your carrots! ~Melissa
This sounds amazing but one question – would the curry paste benefit from being cooked prior to adding into the soup?
No need to cook it ahead of time, Kathryn! Enjoy!
I have this in my list to try next!
Do you know if this soup freezes well?
It’s SO YUMMY, Caroline. I hope you love it! I think it would freeze really well!
Easy, tasty, and healthy… What more could you ask for. Fed + Fit recipes always deliver!
Ah, so kind, Sophia. Thank you! This recipe is one of my very favorites!
This was so easy and delicious, it made a simple carrot soup so much less boring! It was super quick in the instant pot. Thanks!
So glad you enjoyed it, Anne!
This is so delish! Pretty simple and loads of flavor. I added a few dashes of fish sauce for a little extra flavor. Yum!
So glad you loved it, Ariane!!
Looks super yummy, I love Thai red curry paste! Was there supposed to be a link for the zested used?
There is! Good catch. This is the one that should’ve been linked!