Try something new for dinner with this Thai carrot ginger soup for something a little exotic and full of vibrant flavour!
This recipe is sponsored by Platejoy.
Here’s pretty much all you need to know about this Thai carrot ginger soup: IT’S DELICIOUS!
If you’ve ever felt like carrot soup can be a little boring, then this is the carrot soup for you
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
Meal prepping with Platejoy:
I’ve recently started meal prepping using Platejoy to help me plan out my meals. Platejoy lets you personalize your meal plans by taking an online quiz, and then offers you a custom designed meal plan based on your specific diet and goals.
I love using the program to help simplify my weeks and cooking schedule, and to find some inspiration for healthy vegetarian meals. This Thai carrot ginger soup recipe is a twist on one of my Platejoy recipes from last week!
Soup has always been one of my favourite things to meal prep, since it can be made in big batches, is easy to make in advance and reheat, and freezes well.
I love to make a batch of this Thai carrot ginger soup at the beginning of the week and have it on hand for easy lunches to enjoy during my busy days!
Some other items on my Platejoy menu this week I’m excited to make include:
- chocolate quinoa breakfast porridge
- Rice noodles with broccoli and almond pesto
- black bean tacos with pickled radishes
- Strawberry cheesecake smoothie
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!)
Enjoy the recipe!Print
This soup is loaded with bold Thai flavours and ginger. YUM!
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2 tbsp ginger, grated
- 3 cups carrots, chopped
- 1–2 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)
- 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.
- Add the carrots, Thai curry paste and curry powder and mix together until fragrant, about 1 minute.
- Next add the broth, reduce the heat to low and cover and let simmer for 30 minutes until the carrots are tender.
- Blend the soup until smooth and creamy then season with salt and pepper to taste.
- Optionally top with coconut milk, cilantro and nigella seeds
Mix 1/2 cup of coconut milk into the soup for a rich & creamy version of this soup!
- Serving Size: 1/4 recipe
- Calories: 90
- Sugar: 6g
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 2g
Keywords: Carrot soup recipe, how to make carrot soup, Thai carrot soup
You can get $10 off your membership with PlateJoy with the code ‘CHOOSINGCHIA’ sign up here!