Over head shot of a Thai curry carrot soup in a dark bowl and garnished with sliced lime, roasted carrots and cooked white quinoa.
Small bites, soups and salads

Thai curry carrot soup

This fragrant Thai curry carrot soup is not your usual carrot soup! Made with red curry paste for an asian twist and a good squeeze of lime juice to get that delicious tangy taste, you will want to make this soup again and again!

If you cannot get enough of Thai flavors like me, then this creamy vegan soup is for you. It was hard to stop tasting the soup straight from the blender during recipe testing. It is that good. Be ready for a new obsession.

I felt under the weather last week and was looking for a little comfort coming from my food. Classic, I know. Usually I would go for a vegan Mac and Cheese or a Tofu Tikka Masala, but I had a large bag of sad carrots staring at me in the fridge. Well, I would not necessarily call carrots “comfort food” though. So, I grabbed a can of coconut milk, a jar of red curry paste, turned on the oven and got my blender ready.

Then, this creamy and easy to make red curry carrot soup came alive. Well, let me tell you that my quest for a simple cozy meal became a punch of flavors.

The creamy rich coconut milk blended with the naturally sweet carrots is simply fantastic. Then, my Thai food cravings calling for the curry paste and lime juice made this combination of ingredients shockingly delicious.

How to make this Thai curry carrot soup

This extra tasty soup is made in 3 easy steps:

Roast the carrots in the oven. This will allow to develop their deeper sweet taste and get a caramelized touch to the soup.

– While the carrot are in the oven, cook some onions, garlic and potatoes in the broth. It should be done at the same time as the carrots get out of the oven.

– Finally, combine the carrot, veggie broth mixture and all the other ingredients in the blender. Yummy coconut milk, red curry paste and lime juice will brighten up the soup with a delicious asian influence.

What is red curry paste

Red curry paste is a mixture made of a variety of ingredients, although often contains red chilis, garlic, ginger (or galangal), shallots or green onion, lemongrass and lime. You can also find spices, like cumin, coriander and cardamom, included in the mixture.

The list of ingredients to make curry paste can be quite long, so to be more convenient, I like to buy it already made from the store. If you feel like making your own, I recommend you check out this easy red curry paste recipe.

How to make this thai curry carrot soup a perfect quick weekday dinner

Skip the oven time and simply cook the carrot in the broth mixture with the potatoes for a quicker option.

– The soup gets even better the day after! So, don’t hesitate to make it ahead and reheat it in the microwave or on the stove at the end of your busy day.

Top it with cooked grains (goes so well with quinoa), fresh herbs and serve with crusty bread for a more filling meal.

I hope you will love this fragrant soup as much as I do! If you try it, please leave a comment below and rate the recipe to let me know how it was.

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Over head shot of a Thai curry carrot soup in a dark bowl and garnished with sliced lime, roasted carrots and cooked white quinoa.
Print Recipe
4.67 from 3 votes

Thai curry carrot soup

This healthy carrot soup is extra flavorful, thank you to the red curry paste, coconut milk and lime juice. Make it ahead to have an easy weekday meal, this soup is even better the day after!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: gluten-free, Vegan
Servings: 4
Author: plantbasedjess

Equipment

  • Blender

Ingredients

  • 4-5 cups carrots (about 6-7) chopped about 1 inches size
  • 1 onion chopped
  • 3 cloves of garlic crushed
  • 2 cups yukon potatoes (about 2-3)
  • 4 cup veggie broth
  • 2 to 3 tsp red curry paste
  • 13.5 oz coconut milk
  • 2 tsp lime juice or to taste
  • salt and pepper taste

Instructions

  • Pre-heat the oven to 400°. Line a baking sheet with parchment paper.
  • Distribute the pieces of carrot on the sheet and cook for about 25-35 minutes or until cooked through and slightly browned (time depends on how thick the pieces are). You can add a bit of olive oil, salt and pepper before roasting if desired.
  • While the carrots are roasting, in a medium size pot, cook the onion (add oil or water to prevent from burning) on medium-heat for about 5 minutes. Then, add the potatoes and garlic and cook for 1 more minute stirring frequently.
  • Then, add the veggie broth, cover and simmer for about 20 minutes or until the potatoes are cooked through.
  • In a blender, add the can of coconut milk, the red curry paste, the lime juice, the roasted carrots and the potatoes-broth mixture. Blend until very smooth. Stop the blender, taste and adjust the seasonning if needed.
  • The soup can be simply served plain, but for a more refined look, add some garnishes like quinoa or other whole grains, lime wedges, chives, a swirl of coconut milk, etc. Enjoy!

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6 Comments

  • Linda Manderson

    4 stars
    This soup was perfect for a coolish day with a chill in the air! It is creamy with a rich flavourful taste and what a great way to get lots of healthy carrots in your diet; sadly I couldn’t share with my friends because of the current situation of ” social distancing ” so I froze a couple of servings for another day. It took me about an hour to prepare as I have a small kitchen and my knives aren’t very sharp. I would definitely recommend this recipe to my family and friends!

    • plantbasedjess

      I’m happy you loved the soup Linda! I haven’t tried to freeze it yet, so let us know how it turns out after you thawed it. 🙂

  • Lynn Osmond

    5 stars
    This soup is superb – the perfect comfort food for my family! It’s so full of flavour and as colourful and appealing as the lovely picture. We all enjoyed this so much with a slice of whole grain bread. Thanks so much for this recipe – it’s a keeper!!

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