Thai Carrot Ginger Soup is a perfect blend of delicious flavors in every spoonful! Carrots, ginger, and a few other tasty ingredients!
This recipe for Thai Carrot Ginger Soup is delicious every time! My late foodie friend Marcel first discovered this recipe and we have been making it ever since. We can't seem to help it. We think this soup is that good and you will too!
Ingredients for Thai Carrot Ginger Soup
- oil
- ginger
- carrots
- garlic
- onion
- Thai red curry paste
- chicken broth
- unsweetened coconut milk
- peanut butter
- sugar
- heavy cream
- salt
- pepper
How do I make Thai Carrot Ginger Soup?
Heat oil in a heavy bottomed saucepan over medium heat until it shimmers or a drop of water flicked in it dances.
Add carrots and onions. Cook until tender, around 10 minutes.
Add garlic and cook until fragrant, 30 seconds or so.
Add ginger, red curry paste and broth.
Bring to a boil. Reduce heat to low and simmer for 30 minutes.
Remove from the heat and blend until smooth.
Add coconut milk, peanut butter, sugar and cream.
Using a whisk stir until smooth.
Again bring to a boil over medium heat, stirring occasionally.
Reduce heat and simmer until soup thickens, about 15 minutes. Stir periodically.
Taste and season with salt and pepper. Serve and enjoy!
What To Serve With Carrot Ginger Soup
You can bring your meal to the next level by serving one of our soup sides. So many options, I'm sure you'll find something that suits your fancy! Especially the wonton crisps, they will compliment your soup...and even salad!
The Best Thai Recipes
Slow Cooker Thai Chicken Thighs
Slow Cooker Sweet Chili Thai Pork
Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp
I love soup and can't get enough of it! I have included a list of my favorites below for you to have a look at and hopefully try!
Other Soups to Try
The Best Cream of Broccoli Soup
Julie's Slow Cooker Moroccan Tomato Soup
The Best Cream of Potato and Leek Soup
Slow Cooker Italian Hamburger Soup
Butternut Squash, Pear, Leek, Carrot and Parsnip Soup
My Grandma's Cream of Tomato Soup
Copycat PF Changs Canada Green Veggie Soup
Thai Carrot Ginger Soup
Equipment
Ingredients
- ¼ cup sesame oil
- 2 pounds carrots, chopped
- 1 large onion, diced
- 2 tablespoons garlic, minced
- 2 tablespoons grated fresh ginger, from a 4 inch piece (approximately)
- 1 tablespoon Thai red curry paste more or less to taste
- 8 cups chicken broth -
- 1 cup unsweetened coconut milk
- ½ cup peanut butter
- ½ cup sugar -
- 2 cups heavy cream -
- 1 teaspoon salt -
- ½ teaspoon pepper -
Instructions
- Get out and measure all of your ingredients.
- Heat oil in a heavy bottomed saucepan over medium heat until it shimmers or a drop of water flicked in it dances.
- Add carrots and onions. Cook until tender, around 10 minutes.
- Add garlic and cook until fragrant, 30 seconds or so.
- Add ginger, red curry paste and broth.
- Bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Remove from the heat
- Blend until smooth.
- Add coconut milk, peanut butter, sugar and cream.
- Using a whisk stir until smooth. Again bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer until soup thickens, about 15 minutes. Stir periodically, Taste and season with salt and pepper.
- Serve.
- Enjoy every sip!
Notes
Janet says
This recipe sounds amazing, but we have a peanut allergy in our family. Can you suggest a substitute for the peanut butter.
I seriously can't wait to make this.
Karin and Ken says
Is cashew butter a possible substitute? If not please let me know. Otherwise enjoy! All the best. Karin
Brenda says
First time trying this soup. A nice change from the usual. I also left out the sugar and the coconut milk makes it a smoother and creamy soup. Definitely a keeper!!
Karin and Ken says
Thank you for taking the time to let me know what you did. Might just try that myself! I’ve loved this soup for a very long time! Thank you for sharing your suggestions! All the best. Karin
Debbie says
This soup is delicious and so easy to make. My husband loved it. I'm making a second batch to freeze for my husband's lunches.
Thanks for this awesome recipe.
Karin and Ken says
I’m so happy to hear you’re enjoying it as much as we do! Thanks for taking the time to let me know. All the best. Karin
Barbara says
A delicious soup but a little on the “too sweet” side and I’m not anti-sugar in the least. Next time (and there will definitely be a next time) I’ll use natural peanut butter and maybe half the amount sugar. I think all coconut milk would work as well as a little more of the curry paste and perhaps the ginger.
Karin and Ken says
I’ve been making this soup for years the exact same way and we always enjoy it but I’m going to try your suggestions myself! Change is nice! Thank you for taking the time to comment. You made my day! All the best. Karin
Kim says
This soup is very good, I followed the recipe exactly. All the flavors blend together so well that it lacks any zip. I am going to add more curry or ginger when I reheat the leftovers.
Karin and Ken says
I hope you enjoy it more with more curry or ginger. Please let me know. I always love to hear. All the best. Karin
Liz says
Just made this recipe for the first time and, holy cow, I was tempted to eat the whole pot! I threw in some thin noodles, which is probably the only way this soup can get better.
Karin and Ken says
Thin noodles? I’m going to try that myself! I can’t thank you enough for your suggestion and kind words. We love this soup too and have for a very long time. It will be nice to do something different with it. Take care and all the best. Karin
Elizabeth Hunter says
It was delicious. I left out all the sugar and cream, and it was still yummy.
Karin and Ken says
Thank you for letting me know how you modified this soup. I am going to try that myself. I love this soup. All the best. Karin