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Try something new for dinner with this Thai Carrot Ginger Soup for something a little exotic and full of vibrant flavour!

Thai carrot ginger soup

Here’s pretty much all you need to know about this Thai carrot ginger soup: IT’S DELICIOUS!

That’s all.

No but I’m serious here, I’ve been eating this soup every day this week for lunch and have just finished my pot and just ran out to the grocery store to buy a 5-pound bag of carrots so I can make it again. Yeah, it’s THAT good.

If you’ve ever felt like carrot soup can be a little boring, then this is the carrot soup for you my friend! This soup is made with plenty of garlic and ginger, Thai red curry paste, curry powder and is decorated with some creamy coconut milk just to make things a little extra fancy 😉

How to make carrot soup:

Making carrot soup is really simple, and there are a few different ways to prepare this recipe.

It starts by browning your veggies in a pot, then adding some broth and letting the carrots cook down until they are nice and soft. At this point you can either add the soup to a blender and blend until smooth, or just use a hand blender.

This Thai carrot ginger soup can also be made in a slow cooker. If using a slow cooker method simply add all the ingredients to your slow cooker and cook on low for 8 hours, then blend it up before serving

A few notes on the recipe:

This Thai carrot ginger soup uses only carrots, but if you’d like to add any additional veggies like sweet potato or cauliflower you can add those in too!

If you’d like to make a creamier version of this soup, you can also add in 1/2 cup coconut milk when you add in the vegetable broth. This will give the soup a richer creamier texture.

If you are strictly vegan, make sure to check the label carefully of the red curry paste you use. Many curry pastes can have shrimp paste in them.

I like to serve this soup topped with some fresh herbs, a drizzle of coconut milk, and nigella seeds!

This Thai carrot ginger soup is just a *tad* spicy and is naturally vegan, gluten-free and paleo. (so great for everyone!)

Thai carrot ginger soup

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Thai carrot ginger soup

Thai Carrot Ginger Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai

Description

This soup is loaded with bold Thai flavours and ginger. YUM!


Ingredients

Scale
  • 1 tbsp avocado oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp ginger, grated 
  • 3 cups carrots, chopped
  • 12 tbsp Thai red curry paste
  • 1 tbsp curry powder
  • 1-litre broth of choice
  • Salt & pepper to taste
  • Coconut milk, cilantro & nigella seeds to top (optional)

Instructions

  1. Heat the avocado oil in a large pot on medium-high heat then add the onion and let cook for 2 minutes. Add the garlic and ginger and let cook for another 2 minutes on medium heat. 
  2. Add the carrots, Thai curry paste and curry powder and mix together until fragrant, about 1 minute. 
  3. Next add the broth, reduce the heat to low and cover and let simmer for 30 minutes until the carrots are tender. 
  4. Blend the soup until smooth and creamy then season with salt and pepper to taste. 
  5. Optionally top with coconut milk, cilantro and nigella seeds 

Notes

Mix 1/2 cup of coconut milk into the soup for a rich & creamy version of this soup! 


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 90
  • Sugar: 6g
  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 17g
  • Fiber: 4g
  • Protein: 2g

If you tried this Thai Carrot Ginger Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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14 Comments

  1. James says:

    I love this soup. I make it in an InstPot to save a bit of time! Even added a few leftover cauliflower flourets which blended in very well! I make it all the time.

    1. Jessica Hoffman says:

      Thanks James! Happy you love the recipe!

  2. Monika says:

    I’m excited to try this recipe. Do you know if chicken broth will work with the flavours or should I just make a veggie based broth?

  3. Ingrid K Hastings says:

    This is so good! I made it for the first time today and used the red curry paste which definitely makes it spicier – wonderful winter soup. Delicious!

    1. Jessica Hoffman says:

      So happy you enjoyed it Ingrid! 🙂

  4. Candice C goldstein says:

    This soup is fantastic! I did not change a thing and it didn’t even need the garnishes!

    1. Jessica Hoffman says:

      So happy you enjoyed!

  5. B says:

    This and your chia puddings are just amazing! I love me some spice! I cannot wait to try more of your recipes!

  6. Heather says:

    This soup definitely wakes up the taste buds. I only used 1 tbsp of red curry paste and my curry powder was a medium curry powder. It’s was a bit spicy for me, but then I’m a wuss. I added approx 1 tsp or so of fresh thyme (didn’t measure) and to take the heat down a bit I added a can of lite coconut milk. It was perfect. My husband loved it and went back for seconds and said I could make this again.

    1. Jessica Hoffman says:

      Thanks Heather! Glad you enjoyed the recipe. Depending on the brand of curry paste you buy, some could be spicier than others!

  7. L W says:

    I had an extra bag of carrots and came across this recipe. It’s just delicious, I added a shredded kafir lime leaf. Thanks for sharing

    1. Jessica Hoffman says:

      Thank you! Sounds delicious with the addition of kafir lime!

  8. Ben says:

    This was such a good soup! I love Thai flavours so this is definitely a favourite for me.

    1. Jess says:

      Thanks Ben! Thai is my favourite too 🙂