This creamy Thai carrot soup is flavored with a mildly spicy Thai curry paste blended into a creamy carrot soup with coconut milk and ginger. The Thai inspired carrot soup is healthy, vegan, and easy to make.
The Thai carrot soup recipe has hints of ginger, coconut, lime, and a Thai red curry paste blended in a base of red lentils, onion, sweet potato, and carrot.
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The addition of coconut milk blends beautifully with the Thai flavors in this carrot soup for a smooth and velvety soup. Coconut milk is a must-have in the kitchen to make a vegan carrot soup.
I love making blended soups as they are super easy to digest and the perfect energizing light lunch to enjoy. Leftovers from this carrot soup with coconut milk are quickly heated up. You can also pre-heat this soup in the morning and pack it into a soup thermos and enjoy it as a work lunch.
Creamy Thai Carrot Soup Ingredients
- Two medium carrots
- Two cloves garlic
- 1 tbsp ginger
- One medium onion
- ¾ cup red lentils
- One medium sweet potato
- One can of coconut milk
- 3 cups vegetable broth
- 1.5 tbsp Thai red curry paste
- 2 tbsp lime juice
- ¼ tsp Himalayan salt
- ¼ tsp cracked pepper
- 1 tbsp coconut oil
Saute diced garlic, ginger, onion, and carrots in coconut oil with salt and pepper for 10 minutes.
Cube sweet potato and combine with lentils, vegetable stock, and sauteed vegetables. Let all the ingredients simmer for 30 minutes.
Once the vegetables are finished simmering, add lime juice, Thai red curry paste, coconut cream to the soup. Blend using an immersion blender to make a creamy Thai carrot soup.
Nutrition tip ~ Blended soups are very easy for the body to digest and will leave you feeling satisfied yet still full of energy. You may also like this low fodmap carrot soup.
Creamy Thai Carrot Soup
Equipment
- immersion blender
- Soup pot
- frying pan
Ingredients
- 2 carrots
- 2 cloves garlic
- 1 tbsp ginger
- 1 onion
- ¾ dry red lentils
- 1 sweet potato
- 1 can coconut milk
- 3 cups vegetable stock
- 1½ tbsp Thai red curry paste
- 2 tbsp lime juice
- 1 tbsp coconut oil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Finely dice onion, garlic, ginger and carrots. Saute in a pan with coconut oil, salt and pepper for 10 minutes.
- Rinse dry red lentils then combine in soup pot with vegetable stock, cubed yam and sauted vegetables. Bring to a boil then simmer for 30 minutes.
- Add coconut milk, lime juice and Thai red curry paste to soup pot then blend using an immersion blender.
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