This Thai Carrot Soup with coconut milk is so easy to make and lovely to eat. If you love a good vegetable soup recipe, this is a great one to add to your list. All the ingredients are blended to create and rich and creamy texture that makes each spoonful even better than the last. You get so many flavors in each bite!
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I love carrots and they’re so good in soup, especially this one. The natural sweetness plays well with the red curry and ginger as well as the tropical notes of the coconut milk. Even the addition of peanut butter adds the perfect warmth. This is a must-try!
If you like easy Thai-inspired recipes, you will love Thai Style Tuna Wrap and Thai Chicken Thighs.
Why You Will Love This Recipe
- It’s a simple recipe: It may not seem simple, but it is. This is an easy homemade carrot soup that anyone can make. You don’t have to be a pro!
- It’s customizable: Omit or add any vegetables and spices you desire. Feel free to experiment to get an outcome that best suits your palate.
- It’s a comforting favorite: The warm, spicy flavors make this easy carrot soup feel like a hug in a bowl. Each bite fills you up more than the previous one.
Thai Carrot Soup Ingredients
All of the ingredients below come together to make a rich and balanced carrot bisque. The only item that I don’t use very often is Thai red curry paste but it’s found in the international food aisle at most grocery stores.
- Sesame oil: I prefer to use sesame oil to sauté the aromatics and vegetables in this recipe. It adds a warm, toasted flavor that complements Thai cuisine perfectly.
- Carrots and onions: Freshly chopped carrots and onions add a natural sweetness that balances the spice and nuttiness of the soup. Carrots make a great base as the flavor is compatible with several ingredients.
- Garlic and ginger: The signature aromatics in this soup are garlic and ginger. They add freshness and a bite that complements the other components, such as the curry paste and coconut milk.
- Thai red curry paste: This has a unique flavor profile. While it adds heat to dishes, it also adds creaminess and depth, thanks to its prominent sour notes.
- Chicken broth: I add this to the other cooked ingredients to make them easier to blend. It is a great base for this Thai ginger soup.
- Coconut milk and heavy cream: I like to stir coconut milk and heavy cream in at the end to make the carrot Thai peanut soup for sweetness and a creamy texture.
- Peanut butter: The same goes for peanut butter. It adds a nuttiness that Thai food is known for.
- Sugar: I use a little sugar to offset the other flavors used in this Thai soup recipe. It brings out the best taste in those ingredients.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Root veggie: Swap some of the carrots for other root vegetables like sweet potatoes and parsnips for even more nutrition and variety.
- Citrus: Add some freshly squeezed lime and orange juice to the soup to add a citrusy zing.
- Dairy-free: Use only coconut milk and omit the heavy cream to make a dairy-free version.
How to Make Carrot Soup with Coconut Milk
Here are the instructions needed to make this Thai carrot soup. Measure and chop your ingredients before you get started so everything is ready to go when you need it!
Step 1: Cook the carrots and onions. Grab a large, heavy-bottomed saucepan and heat the sesame oil over medium heat. Then, add the carrots and onions and cook them for about 10 minutes or until they are soft and tender.
Step 2: Add the garlic. Add the garlic and cook for about 30 seconds or until it’s nice and fragrant.
Step 3: Pour in broth, ginger, and curry. Then, pour in the chicken broth, add the curry paste, and the fresh ginger. Bring the soup to a boil and then reduce to cook on low for 30 minutes.
Step 4: Blend. Take the saucepan off the heat and blend the soup until smooth.
Step 5: Add the remaining ingredients. Stir in the coconut milk, peanut butter, cream, and sugar. Once it’s fully combined, bring it to a boil over medium heat, and then reduce it to low heat.
Step 6: Simmer and season. Allow your soup to simmer for about 15 minutes to thicken. Sprinkle in salt and pepper to taste.
Recipe Tips for Thai Carrot Soup
- Toast the curry paste: A great way to add more depth to the soup is to add the curry paste before adding the broth. Allow it to toast for about 2 minutes. This helps it to “bloom”, releasing even more flavor.
- Taste test: I find it’s very important to taste as you go, especially when you’re making soup or a sauce. It will help you find the right balance of salt and pepper and other ingredients to ensure you have the best experience.
- Be patient: It takes a bit to cook down the veggies in this carrot and peanut butter soup. Allow plenty of time for it all to become tender and caramelized. This will give you maximum flavor and the best creamy texture.
If you love recipes like this with a spicy kick of ginger, you may also enjoy this Ginger Chicken.
Storage Directions
- Storing: Store leftover in an airtight container in the refrigerator for up to 3 days. You may freeze it in a freezer-safe container for up to 2 months.
- Reheating: You may reheat this leftover carrot soup in a saucepan over medium heat or in a microwave-safe bowl covered with a paper towel for 2-3 minutes, stirring halfway.
What to Serve with Thai Soup
- Enjoy a piece of flatbread like this air fried flatbread with your serving of carrot soup. Naan would be great too if you want something softer.
- Crushed air fried pita chips and these wonton crisps make amazing garnishes for this Thai soup recipe.
- It’s traditional to serve rice and this coconut cinger rice has a similar flavor profile that will complement the soup.
- Add something bright like cucumbers and onions in vinegar or pickled shrimp on top or the side.
Recipe FAQs
Of course. I love my immersion blender! Just remember not to use it in nonstick cookware. Ensure your heavy-bottomed pot is made of stainless steel for best results.
This can happen if there’s not enough broth or if the veggies aren’t tender enough before blending. I wait until I’ve added the coconut milk and cream before I adjust the consistency. If it needs to be thinner, add a little more milk or a splash of broth.
Sure! Saute in the pot like you would in a skillet, and then pressure cook the carrots and onions for 10-15 minutes. Blend and then simmer in the pot with the remaining ingredients! It makes the process faster.
More Delicious Soup Recipes
Do you like soup recipes? Here are some recipes you may also like to try.
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 and Enjoy every sip!
Video
Notes
- Store leftover carrot soup in an airtight container in the fridge for up to 3 days.
- Use an immersion blender to save time and cleaning. Just don’t use it in a nonstick saucepan!
- Try adding more coconut milk or a splash of chicken broth if the consistency of the soup is too thick for your liking.
Nutrition
This recipe was originally posted in November 2016. It's been updated with new content and images.
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