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!
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!
Kim
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
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
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
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
It was delicious. I left out all the sugar and cream, and it was still yummy.
Karin and Ken
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