Creamy Thai Carrot Soup Vegan
Indulge in the rich, velvety flavors of this Creamy Thai Carrot Soup, a vegan-friendly recipe that combines aromatic spices with the natural sweetness of carrots for a bowlful of comfort. Packed with bold Thai-inspired ingredients like red curry paste, ginger, and creamy coconut milk, this soup is a perfect harmony of savory and slightly tangy flavors, highlighted with a splash of fresh lime juice. Ready in under an hour, it’s an easy yet impressive dish that’s perfect for weeknight dinners or elegant entertaining. Top it off with fresh cilantro and optional crushed peanuts for a burst of texture and flavor. This nourishing, plant-based soup is gluten-free, dairy-free, and irresistibly delicious—a must-try for soup lovers everywhere!
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Recipe Information
Ingredients
- 1.5 pounds carrots (peeled and chopped)
- 2 tablespoons coconut oil
- 1 large yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 tablespoon ginger (peeled and grated)
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 cup canned coconut milk (full fat)
- 2 tablespoons lime juice (freshly squeezed)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.25 cup crushed peanuts (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the coconut oil.
Once the oil has melted, add the diced onion and sauté for 5 minutes until softened.
Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute to allow the flavors to bloom.
Add the chopped carrots and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the carrots are tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Return the pureed soup to the pot and stir in the coconut milk, lime juice, salt, and pepper. Cook over low heat for 5 minutes to heat through and allow the flavors to meld.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with fresh cilantro and, if desired, crushed peanuts for added texture.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 67.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5434 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
