Thai Carrot Coconut Curry Soup

Coconut milk and curry are the stars of this spicy carrot soup. It is perfect on a cold day, comes together relatively quickly and reheats beautifully. This spicy soup is almost better after the flavors have had a chance to mingle in the fridge making it perfect to prep on a Sunday and have for lunch through out the week.

I started making this soup a couple years ago when the Whole Foods near me stopped keeping their Thai Carrot soup on the hot bar. It was one of my go-to’s for a quick pick up to take to the office for lunch. When I couldn’t find it in stock anymore, I decided to try my own take on it. I added a strong garlic kick and a little sweet potato for a velvety, smooth finish. This recipe is delicious and really is easy. If you have an immersion blender and everything can be done in the one stock pot clean-up is a breeze too.

Sauté onions, carrots and sweet potato in butter. Add in a little garlic, salt and pepper and let the veggies cook a little longer. Stir in the stock and simmer for 30 minutes. Use an immersion blender (or a stand blender) to pureé everything together and then whisk in the coconut milk and a little more salt and pepper and it’s ready to serve! Garnish with olive oil, some reserved coconut milk and a little cilantro (if you like it) and you’re a go to enjoy this delicious easy coconut curry soup!

Entertaining Tip:

Entertaining Tip: use a measuring cup to pour this soup into tall shot glasses for a delicious and easy pick-up appetizer. Sprinkle the top with a little chopped cilantro or chopped chives. Soup shooters are a great way to get a substantial vegetarian option on an hors d’oeuvres menu that everyone will love.

Thai Coconut Curry Carrot Soup

A creamy, spicy, velvety, Thai inspired carrot soup.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 25 minutes minutes

Course: Dinner, Leftovers, lunch, Soup

Cuisine: Thai Inspired

Keyword: carrots, coconut curry, coconut milk, curry, hearty veggie soup, roasted veggies, sweet potatoes

Servings: 6 servings

Equipment

• immersion blender OR stand blender

Ingredients

• 2 tbsp butter
• 1 small yellow onion rough chopped
• 4 oz red curry paste* (one small jar)
• 1 lb carrots peeped and sliced thin
• 1 large sweet potato peeled and medium dice
• 1 tsp red pepper flakes
• 1 tsp salt
• 3 cloves garlic rough chopped
• 4.5 cups stock chicken or veggie
• 13.5 oz full fat coconut milk (one can) reserving 1-2tbsp for garnish
• salt and pepper to taste
• cilantro for garnish
• olive oil for garnish

Instructions

• In a medium stock pot melt the butter over medium high heat.
• Add yellow onion and saute until translucent, 3-4 minutes.
• Add curry and stir to combine. Let curry and onions cook 3-4 minutes, stirring occasionally to prevent burning.
• Add carrots, sweet potatoes, red pepper flakes, salt and garlic. Stir to combine. Let cook an additional 3-4 minutes, stirring frequently until garlic is fragrant.
• Add stock and turn heat down to medium low. Allow all ingredients to simmer for 30 minutes.
• Turn heat off and blend with an immersion blender. (If you don't have an immersion blender puree it in a stand blender in two batches and then return pureed contents to the stock pot.)
• Add the coconut milk and whisk to combine.
• Adjust salt and pepper to taste.
• When ready to serve, ladle soup into bowls and garnish with a drizzle of the reserved coconut milk, fresh cilantro leaves and a drizzle of olive oil.

Notes

Be careful if you are blending this soup in a stand blender. Too much hot liquid in a blender can cause the top to fly off and spray hot contents everywhere. Work in batches when blending and use a kitchen rag to hold the blender top securely in place.

*The spice level in curry paste can vary significantly depending on the brand you are using. I like this soup to be on the spicy side so if the curry paste i’m using doesn’t have a kick of heat I will add 1 tsp crushed red pepper before blending. Add more or less to your desired spice level.

Tried this recipe?Mention @Katyscookin or tag #katyscookin!

I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Thai Carrot Soup! Thanks for stopping by!