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Home / Recipes / Dinner / Soups & Stews / Carrot Ginger Coconut Soup

Carrot Ginger Coconut Soup

45 mins
| 16 Comments |
5 from 5 votes
Jump to Recipe 10/16/14 | Updated: 05/21/20 | by Nora
image collage of carrot soup with text overlay "ginger coconut carrot soup"

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!

frontal view of two bowls with carrot soup

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.
Thai Spiced Carrot Soup | savorynothings.com

Instant pot instructions

You can easily cook this soup in the pressure cooker instead of on the stove. It’s much faster!

  1. 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.
  2. Switch off the instant pot, close and seal the lid. Then, pressure cook on “high” for 5 minutes.
  3. Naturally release the pressure for 5 minutes, then release any remaining pressure manually.
  4. 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.
frontal view of white bowl with carrot soup

Serving suggestions

I enjoy a slice of homemade bread with my soup! Here are some great recipes here on the blog:

  • The Only No Knead Bread Recipe You’ll Ever Need
  • No Knead Homemade French Bread!!
  • Homemade Mini Garlic Parmesan Monkey Bread
  • Easy Homemade Bread

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
frontal view of white bowl filled with carrot soup
Pin Recipe

Thai Spiced Carrot Soup

This Thai spiced carrot soup is made with coconut milk and curry paste and brings you just the warmth you need on cool fall days!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 5 votes
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Recipe details

Prep 10 mins
Cook 35 mins
Total 45 mins
Difficulty Easy
Servings 6 servings
Nutrition 216 kcal

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.
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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

  1. 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.
  2. Switch off the instant pot, close and seal the lid. Then, pressure cook on “high” for 5 minutes.
  3. Naturally release the pressure for 5 minutes, then release any remaining pressure manually.
  4. 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.

Nutrition

Serving: 1servingCalories: 216kcalCarbohydrates: 17gProtein: 3gFat: 17gSaturated Fat: 14gSodium: 479mgPotassium: 541mgFiber: 4gSugar: 8gVitamin A: 20334IUVitamin C: 13mgCalcium: 67mgIron: 3mg
Nutrition is an estimate.

More recipe information

Course: Lunch, Main Course
Cuisine: Asian

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. nancy Deichman says

    April 20, 2019 at 6:00 pm

    5 stars
    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.

    Reply
    • Nora says

      April 20, 2019 at 9:43 pm

      Glad to hear it, Nancy!

      Reply
  2. Bronagh says

    October 27, 2016 at 11:11 am

    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

    Reply
    • Nora says

      October 27, 2016 at 4:30 pm

      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 🙂

      Reply
  3. Ruwani says

    February 16, 2016 at 6:54 am

    Love the carrot soup ! The story behind the soup was so interesting and I forgot to read the recipe 😉 Lovely post Nora !

    Reply
    • Nora says

      March 16, 2016 at 6:00 pm

      Thank you for your kind words, Ruwani!

      Reply
  4. Geraldine | Green Valley Kitchen says

    October 19, 2014 at 3:44 am

    I love carrot soup and this one looks like a winner – can’t wait to try it – your photos are lovely. Pinning!

    Reply
    • Nora says

      October 19, 2014 at 10:52 am

      Thank you so much Geraldine! And thanks for the pin 🙂

      Reply
  5. Don @ SuperfoodsToday.com says

    October 18, 2014 at 7:04 am

    5 stars
    I like the spicing and cilantro in this soup! I’m subscribed, so keep churning amazing recipes:-)!!

    Reply
    • Nora says

      October 18, 2014 at 11:42 am

      Thank you so much Don! I’m not planning on stopping 🙂

      Reply
  6. Denise | Sweet Peas & Saffron says

    October 17, 2014 at 4:16 am

    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? 😉

    Reply
    • Nora says

      October 17, 2014 at 9:39 am

      Thanks Denise! Really, I’m so glad that endless sickness is over 🙂

      Reply
  7. ami@naivecookcooks says

    October 16, 2014 at 7:54 pm

    I agree carrots make delicious orange soup too!! Gorgeous pics btw!

    Reply
    • Nora says

      October 16, 2014 at 9:17 pm

      Thank you so much Ami! They are the secret hero of orangeness (is that even a word?) 🙂

      Reply
  8. Liz @ Tip Top Shape says

    October 16, 2014 at 5:44 pm

    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!

    Reply
    • Nora says

      October 16, 2014 at 6:12 pm

      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!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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