Thai Curry Carrot Soup

Made with all fresh ingredients yet has delicious subtle 'Thai Spice' kick!

Posted On: Sep, 13 |  Author:
Thai Curry Carrot Soup
Diet Info: DF GF F LF Na LS VG V Fa

A vegetarian, warm and spiced soup for fall dinner? Yes, please!!!

Made with all fresh ingredients, this simple pantry-friendly carrot soup is vegan and gluten free, and has a delicious subtle thai-spice kick!! If you have fresh produce in refrigerator, you will not need a grocery trip to make this soup for dinner!! Cook it on stove-top or in slow cooker, instructions are provided for both.

I LOVE enjoying big bowl of soup for dinner, almost all year long. Past few days, we saw some clouds and few signs of early sunset here in California..... Signaling the season of soups, stews, baked breads, pumpkin lattes and warm curries...

I'm yet to shop for seasonal stock of pumpkins and squash for season...... :) But, I just could not resist enjoying the weather with a big bowl of warm, sweet and ginger-spiced: thai curry carrot soup. 

Simple Vegan and Gluten Free Thai Curry Carrot Soup | chefdehome.com

The best thing about this soup? It is made from scratch and only needs fresh produce and some simple pantry ingredients. That means, you don't need to wander in Asian-aisle to look for curry paste to pull this soup for dinner.

Two of the main Thai curry ingredients: Coriander leaves (cilantro leaves) and ginger (or galangal) are two essential flavor-boosters in this soup. I highly recommend using fresh batch of both. If you no longer see fresh juicy tomatoes in your farmer's market, feel free to replace tomatoes with 1/2 can of tomatoes.

Just like classic Indian curries, Thai curries are also very easy to make from scratch, using all fresh ingredients. It does not taste anything like soup made with store-bought can of Thai-curry-paste rather it is very flavorful, and aromatic. Specially if find cooking 'thai curries' at home difficult.... this curry soup will change things! 

Cook in Slow Cooker: Soup is very simple start to finish. All flavor develops when soup is simmering on stove-top. And you know, you can also make this simple carrot soup in slow cooker. To cook in slow cooker, in morning, complete step 1 & 2 and transfer everything to slow cooker. Leave on low for 4 hours. Then, in evening, follow step 5 and 6 and serve dinner under 20 minutes! How good does that sound?

Healthy Soup for Changing Season: Soup uses very less oil, only one tablespoon for 4 servings and no added sugar. All sweetness is courtesy of fresh carrots and coconut milk. Oh, and this soup is full-packed with nutrients: carrots, fresh tomatoes, ginger, coriander, turmeric all have unmatched potential to keep body warm and immune-strong to combat the changing season.

Easy Vegan Thai Curry Carrot Soup with Coconut Milk and all Fresh Ingredients | chefdehome.com

I hope you enjoying your day so far. Wish you a great week ahead. -Savita

Some more delicious ways to eat more carrots -

Hello Sunshine - Grapefruit, Carrots and Turmeric Smoothie Indian Gajar Halwa Ladoo - Sweet Carrot and Coconut Truffles Roasted Sweet Potatoes with Apple

Thai Curry Carrot Soup

4 (2 reviews)
Thai Curry Carrot Soup
Total Time: Prep Time: Cook Time: Cuisine: Asian () Difficulty: Easy
Yields: 4 Cups - Serves: 4
(2-3 substantial or 4 side servings with Bread or Salad)

Ingredients

Carrot Soup
Smart Swap: if using for Carrot Soup Cleanse, skip or use low-fat coconut milk

Directions

  • 1. Heat oil in a heavy bottom dutch oven/ deep pot. Add chopped onion, garlic, ginger, turmeric, and celery. Saute for 2 minutes or until onion are soft.
  • 2. Add chopped tomato, carrots, cilantro, coriander powder, 1/2 tsp salt, and lemon jest and cook until tomatoes are soft. 3-4 minutes.
  • 3. Now, add water (or vegetable stock, if using). Bring to boil, then cover and simmer for 20-25 minutes or until liquid has reduced by at-least 1/2 cup.
  • 4. Transfer soup to food processor in batches and puree. Or use immersion blender (works best) and puree the soup. NOTE: Careful, liquid will be hot.
  • 5. Run the soup in food mill to get fine and smooth soup. Discard the solids.
  • 6. Return liquid to pot, add 1/3 of the lemon juice, and up to 1/4 cup more water if soup appears very thick. Bring boil and then remove from heat. Add coconut milk and stir well. Taste and adjust seasonings: salt, black pepper, and more lemon juice (if needed). Serve hot or at room temperature with bread or a side salad.
Savita's Notes:
  1. I served Thai carrot soup with some pickled (lemon, salt and sugar) red radish for textural contrast. If not planning to serve gluten free, you can also add-in some croutons for texture.
  2. Use lemon juice as per taste preference. Add half first and then add more if needed after tasting the soup.
DID YOU MAKE THIS RECIPE? Tag @SAVITACHEFDEHOME on Instagram and hashtag it #SAVITACHEFDEHOME

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19 Responses

  1. Absolutely delicious! 10/10 I am saving this recipe! Would also be good as a cool soup in summer months. I loved this!
    ★ ★ ★ ★ ★
    Thanks for letting me know.
  2. Made this soup today as I recover from not being to keep much down for the last 10 days. It smelled so yummy and I could not wait to finally have some real substance in my belly. ummmmmmm For my own taste buds I guess a whole lemon was too much because it overpowered the whole soup and I could not eat it. I was soooooooo proud of myself for being able to make this while sick. I will try to make it again but with less lemon next time. Thanks
    ★ ★ ★
    Thanks for the feedback. It is always good idea to adjust seasoning - salt, pepper and lemon as per taste. I should have mentioned that in notes. I've updated that now.
  3. Just found your blog and have already a bunch of recipes to Pinterest. I have a question about this recipe. It’s called a Thai Curry soup, but I don’t see where curry powder is called for in the recipe. Did I miss it? Thanks for great recipes, looking forward to trying this when weather gets a bit cooler.
    Hi Vivian, this recipe does not use dry curry powder but fresh curry ingredients such as garlic, ginger, shallot, and coriander, turmeric powders. I hope it answers your question. Happy cooking.
  4. Comforting one! Love the color and the recipe dear!
  5. Lovely soup, the lemon juice and coconut milk take it to a different level altogether. I did not add celery as I was out of it but the soup was yummy without it.
    Thanks, Anu! I'm glad you enjoyed the soup. Coconut milk and lemon give this soup extra kick. Thanks for trying.
  6. Just a nice creamy soup, love the addition of coconut milk there. The pictures look so comforting
    Thanks, Gauri! I'm glad you like it my friend!
  7. Girl, this sounds delicious! I love the sweet flavor of the carrots with the thai curry. I'll take the slow cooker option, thank you very much, and enjoy it when I get home from work!
    Thanks, Rachelle! I'm totally with you! Cook in slow cooker and come home to aroma of carrot soup! Specially in winters!! warming and comforting!! Isn't it?
  8. This soup reminds me of fresh tomato soup, Savita. Just pass me a big bowl please.
    Thanks, Neeli! Sending a BIG bowl your way! Actually, you can make it your very own Tomato Soup. Just replace carrots with all tomatoes and you will have delicious vegan Thai Curry Tomato Soup. (will need a little more coconut cream to balance acidity.)
  9. I remember I had Thai Curry Carrot Coup at Whole Foods once and absolutely loved it! Thanks for the recipe Savita, I am pinning to try this later! looks great!
    Thanks! Yeah, I'm also fan of Whole Food's soup section. :) I hope you get chance to try my version of Carrot soup sometime. Thanks for the pin, my friend! Have a great day!
  10. Great minds think alike with the Thai recipes :) I love spicey soup - it's just so comforting.
    Oh, yes! I know you are spicy fan too, Dannii! Glad you like this soup! Happy Monday! :)