Thai Carrot Soup

This easy Thai Carrot Soup is healthy, vegan, gluten-free, and allergy-free! This 30-minute soup recipe is made creamy with coconut milk, naturally sweet, and slightly spicy with Thai curry paste! Just 8 essential ingredients and totally customizable, this velvety carrot soup is packed with flavor and perfect for lunch, dinner, or meal prepping!

Creamy, silky, light, and fresh, Thai carrot soup is the perfect comforting and nutritious meal you need when it's a little chilly out and you're under the weather. It's packed with nutrients from fresh, naturally sweet carrots and has just the right amount of spice to help you sweat it out! The power of just a few ingredients, cooked and blended together for a crowd-pleasing vegan soup that's ready in 30 minutes, will have you adding this to your weekly dinner menu and freezer stash!

Why You'll Love This Easy Thai Carrot Soup

This vegan Thai carrot soup is naturally healthy and made with whole foods. While it may be creamy and luxurious, it's packed with nutrients from all those fresh carrots and aromatic spices. The natural sweetness of the carrots is balanced with authentic Thai spices and herbs, including the red curry paste, ginger, lemongrass, cilantro, and a fresh squeeze of zesty lime juice. This recipe is gluten-free, vegan, allergy-free, and totally customizable! Make it as spicy or tame as you want with plenty of room for extra add-ins and toppings! This homemade Thai soup is:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
• Grain-Free + Sugar-Free
• Customizable + Kid-Friendly
• Easy, Quick, Budget-Friendly, & One-Pot
• Simple Whole Food Ingredients
• Make-Ahead, Meal Prep, & Freezer-Friendly
• Great Light Lunch or Easy Dinner

Ingredients For Vegan Thai Carrot Soup

• Carrots: One and a half pounds of whole fresh carrots, naturally sweet, full of flavor, and bright color! When making a blended soup, you don't need to bother peeling them! Just give them a nice scrub to remove any dirt, chop them up (no need for precision), and toss them in the pot to boil.
• Onion + Garlic: Onion and garlic are pretty much the essential starters to any soup (almost any savory recipe). Sautéed in some olive oil to soften and release their flavors...and aroma.
• Thai Red Curry Paste: This essential blend of spices and aromatics in Thai cuisine (prik gaeng phet) is a thick red paste that typically includes chilies, ginger, lemongrass, garlic, umami flavors (fermented shrimp), citrus (lime), and spices like peppercorns, coriander, and cumin. The heat level, but you can always control it by using more of less. I love the classic Thai Kitchen Red Curry Paste from McCormick, which is vegan, gluten-free, and allergy-free!
• Full-Fat Coconut Milk: You want the creamiest coconut milk and for that you'll need one can of full-fat coconut milk. Make sure it is unsweetened and just coconut milk, water, and a possible thickener. The coconut milk also helps to tame the spice (heat level) of the soup!
• Vegetable Broth: If you just use water, you're missing out on tons of essential flavor opportunity! Use low-sodium or unsalted vegetable broth so you can be in control of the sodium and add salt to taste.
• Spices: You don't want to leave all the seasonings up to the curry paste since you may not want to make it too hot flavor-wise. Individually adding some fresh or ground ginger, plus dried lemongrass, is my recommendation. Definitely add more ginger, but the lemongrass is optional if you can't get your hands on it! Other great spices to try are cumin and coriander!
• Lime Juice: A hefty squeeze of fresh lime juice at the end gives the creamy coconut carrot soup a perfect hint of zestiness and brightness.
• Fresh Cilantro + Green Onion: I love adding a ton of fresh cilantro (I am a huge cilantro lover), and fresh sliced scallions are a perfect mild topping to complement the soup. These ingredients play so well to finish off servings of the soup if you want to keep your toppings simple and flavorful.

Is Thai Red Curry Paste Vegan?

If you are using an authentic Thai red curry paste, it probably isn't vegan. The blend of chilies, spices, and aromatics typically will include fermented shrimp paste or fish sauce. Make sure you always check ingredient labels on any store-bought brands, especially if you suffer from a shellfish or fish allergy! Also note that soy may be present and some thickeners on cheap varieties may not be gluten-free. That's why I recommend you use a brand like Thai Kitchen, which is free of all allergens, or Mekhala, which is vegan, gluten-free, organic, but does contain soy.

How To Make Thai Carrot Soup

1. In a large soup pot, heat the olive oil before adding the roughly chopped onion and minced garlic. Sauté for about 2-3 minutes until soft and fragrant.
2. Add the chopped carrots, Thai red curry paste, and additional dry seasonings. Mix it all together and allow the carrots to absorb some of the flavors for another 1-2 minutes.

3. Add the can of coconut milk and vegetable broth to the soup pot. Bring it all to a boil before reducing to a medium heat, covered, and allowing the carrots to soften, about 20 minutes.
4. Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender to blend it smooth instead. Taste your soup and adjust seasonings as needed before serving.

Recipe Tips & Tricks

• The thinner the rounds of carrots, the quicker they will soften in the soup. To speed up the cooking process, make your carrot chunks smaller; this will also make the soup easier to blend.
• After blending the soup, if you want a thinner soup, add more vegetable broth. I started with 2 cups, but found 3 cups of broth was much better and made the soup the perfect spoonable thickness.
• When using a blender instead of an immersion blender, be very careful when transferring the hot soup. Blend in batches to reduce messes.
• Always wait to add more seasonings until you've blended the soup. This way, you'll know what all the flavors taste like together and can adjust spice levels and saltiness accordingly.

What To Serve With Thai Carrot Soup

As a light meal on its own, this spicy Thai carrot soup is begging for some great toppings. Fresh cilantro or Thai basil, fresh scallions, a drizzle of extra coconut milk, or a few dollops of sriracha or chili oil! Of course, serving this soup with some warm gluten-free naan, crusty garlic bread, or a scoop of sticky rice would be amazing for soaking up all that good flavor! You can also pair it with a sweet and tangy slaw, air-fried snow peas, a Thai salad, or as a side dish to some gluten-free Pad Thai, tacos, or burgers!

Storage Instructions

• Leftovers: Once the soup has cooled to room temperature, you can pour the leftovers into an airtight container and store in the fridge for 5-7 days. This soup works great for weekly meal prep, so feel free to make it ahead of time and store it the same way.
• Freezing: Once the soup has cooled to room temperature, pour it into a freezer-safe storage container, leaving some room for expansion, or large storage bags, laid flat until frozen. You can keep the soup frozen for up to 6 months for the best quality. Thaw the soup overnight in the fridge and reheat as instructed below.
• Reheating: Reheat the soup in a pot on the stove over low heat, adding an extra splash of broth if needed, or microwave individual bowls, covered with a paper towel to reduce potential splatter, until warmed through.

More Easy Vegan Soup Recipes:

• Vegan Carrot Ginger Soup
• Curried Pumpkin Soup
• Old-Fashioned Vegan Potato Soup
• Spicy Chipotle Black Bean Soup
• Vegan Tomato Soup
• Vegan Broccoli Cheddar Soup
• Vegan Crema de Malanga
• Vegan Lentil Soup

Print

Cozy, delicious, and full of flavor with the least amount of ingredients. This vegan Thai carrot soup is perfect for a cozy night in or the perfect elixir to have you feeling better in a flash!

So tell me:

+ What's your favorite Thai dish?

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