This carrot soup is made with coconut milk and curry paste for a cozy meal on chilly days. Just 6 ingredients and 10 minutes of prep time!
Soup is such an easy meal to cook! And most days, I really need those quick and easy meals, ahem. My curried carrot soup comes together with just a handful of ingredients and is super tasty.
I cook this one with coconut oil and coconut milk – it really goes with the flavors here, but it also makes this soup naturally dairy free and vegan.
Tips and tricks
- If you have small children and want to make this very mild, use the mildest curry paste you can find. OR use 1 teaspoon mild curry powder in place of the paste.
- If you like a very thick soup, cut the broth in half initially. After blending the soup, thin it out with as much broth as you need to make the consistency perfect for you.
- The soup comes out the smoothest in a high powder blender, but I usually just use an immersion blender. Whatever you use, please read the manufacturer’s instructions for hot liquids before blending.
Instant pot instructions
You can easily cook this soup in the pressure cooker instead of on the stove. It’s much faster!
- Sauté the onion and carrots in the instant pot on the sauté setting for 3-4 minutes. Stir in the curry paste, then add the broth.
- Switch off the instant pot, close and seal the lid. Then, pressure cook on “high” for 5 minutes.
- Naturally release the pressure for 5 minutes, then release any remaining pressure manually.
- Blend the soup (I use my immersion blender right in the instant pot), then stir in the coconut. Set the instant pot to “sauté” and simmer for two minutes, then garnish to serve.
Serving suggestions
I enjoy a slice of homemade bread with my soup! Here are some great recipes here on the blog:
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Thai Spiced Carrot Soup
Recipe details
Ingredients
- 1 tablespoon coconut oil
- 1 small onion chopped
- 1.5 pounds large carrots peeled, trimmed and cut into chunks
- 3 tablespoons red Thai curry paste try 2 at first, then to taste
- 2.5 cups vegetable broth chicken broth is fine, too
- 1 (13.5 ounce) can coconut milk
- 1 lime juice only
- chopped cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium high heat. Add the onion and carrots and cook until starting to soften, about 8 – 10 minutes.
- Add the curry paste and roast until fragrant. Pour in the broth and cook until the carrots are very soft, about 20 minutes. Blend using an immersion blender. Stir in the coconut milk and bring to a boil. Add the lime juice. Serve with chopped cilantro.
Notes
Tips
- If you have small children and want to make this very mild, use the mildest curry paste you can find. OR use 1 teaspoon mild curry powder in place of the paste.
- If you like a very thick soup, cut the broth in half initially. After blending the soup, thin it out with as much broth as you need to make the consistency perfect for you.
- The soup comes out the smoothest in a high powder blender, but I usually just use an immersion blender. Whatever you use, please read the manufacturer’s instructions for hot liquids before blending.
Instant pot instructions
- Sauté the onion and carrots in the instant pot on the sauté setting for 3-4 minutes. Stir in the curry paste, then add the broth.
- Switch off the instant pot, close and seal the lid. Then, pressure cook on “high” for 5 minutes.
- Naturally release the pressure for 5 minutes, then release any remaining pressure manually.
- Blend the soup (I use my immersion blender right in the instant pot), then stir in the coconut. Set the instant pot to “sauté” and simmer for two minutes, then garnish to serve.
nancy Deichman says
NIce soothing creamy soup with great flavor! I used the 3 T Red curry paste and a 3 cups broth. I used my chicken bone broth.
Nora says
Glad to hear it, Nancy!
Bronagh says
Holy cow, I added leeks, and Broccoli and this is the most gorgeous thing I’ve ever tasted ??? and it’s soo easy to make.. yum!! Thank you x
Nora says
Ah, I’m so happy you liked the recipe, Bronagh! And your additions sound so good as well! Thanks for taking the time to leave a review 🙂
Ruwani says
Love the carrot soup ! The story behind the soup was so interesting and I forgot to read the recipe 😉 Lovely post Nora !
Nora says
Thank you for your kind words, Ruwani!
Geraldine | Green Valley Kitchen says
I love carrot soup and this one looks like a winner – can’t wait to try it – your photos are lovely. Pinning!
Nora says
Thank you so much Geraldine! And thanks for the pin 🙂
Don @ SuperfoodsToday.com says
I like the spicing and cilantro in this soup! I’m subscribed, so keep churning amazing recipes:-)!!
Nora says
Thank you so much Don! I’m not planning on stopping 🙂
Denise | Sweet Peas & Saffron says
Such a pretty soup! Love the thai/carrot flavor combo, sounds amazing! I was also absolutely disgusted by meat when I was in my 1st trimester…and also by everything else…thank goodness that is over, right? 😉
Nora says
Thanks Denise! Really, I’m so glad that endless sickness is over 🙂
ami@naivecookcooks says
I agree carrots make delicious orange soup too!! Gorgeous pics btw!
Nora says
Thank you so much Ami! They are the secret hero of orangeness (is that even a word?) 🙂
Liz @ Tip Top Shape says
Somehow I missed the “Thai” in this recipe title in my Reader and then got REALLY excited when I saw it down at the actual recipe posting, lol. This looks so great!!! I’ve never been pregnant but I’m pretty sure I’ll be that person with crazy morning sickness who can’t eat anything. Plus, I’ll have to give up coffee. Which will be unpleasant for anyone around forced to be around me!
Nora says
Thank you Liz! Ha, that was a nice surprise 😀 Seriously, it always hits the good people 😉 And yeah, coffee… That was REALLY not fun to give up!