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a bowl of bright orange thai carrot soup garnished with fresh cilantro and crushed peanuts sitting on a marble surface
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4.50 — Votes 4 votes

Thai-Inspired Carrot Ginger Soup

Super creamy and flavorful, this Thai-inspired Carrot Ginger Soup is healthy, easy to make, and warms you up on even the coldest days.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Thai
Diet: Gluten Free
Servings: 6 servings

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.

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

Calories: 247kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 935mg | Potassium: 684mg | Fiber: 5g | Sugar: 10g | Vitamin A: 26780IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg