I love cooking with Thai flavors, and this delicious Thai Coconut Curry Carrot Soup is creamy and sweet from the coconut base but still has a kick from the curry paste. It's perfect to make during your Sunday meal prep and keep on hand throughout the week! You can also make this in the pressure cooker or instant pot. If you make it on the stove like I did, I recommend using a heavy-bottomed or enameled cast iron pot, since you have to let the soup simmer for at least two hours. That way, the carrots become tender enough to blend! If you make it in the pressure cooker/instant pot it wouldn't take nearly as long.

To blend this soup, I used an immersion blender, otherwise known as a hand blender. It is amazing for soups and pureeing! You can also transfer everything to high speed regular blender to mix.

This recipe is gluten free and vegan friendly. If you don't have concerns about it being vegan, you can use bone broth or a chicken/beef broth instead of vegetable stock. I think this soup just begs from some crusty or fluffy bread on the side, so enjoy it with your favorite gluten free bread. If you are not gluten free, I love it with naan or fresh sourdough. Enjoy!

Here's what you need for this Thai Coconut Curry Carrot Soup:

Avocado oil -- I love this Avocado Oil from Primal Kitchen
Garlic
Yellow onion
Canned full fat coconut milk
Curry paste -- I use red curry paste, and you can usually find this in the international aisle of most grocery stores. This Thai Kitchen Red Curry Paste is a great option
Coconut aminos or soy sauce
Vegetable stock, or any kind of stock or broth
Curry spice mix
Ground ginger
Carrots
Salt, chili flakes, bread for serving

CategoryComfort Food, Fall, Gluten Free, Meal Prep, Seasonal, Soup, Vegan

Yields1 Serving

Prep Time20 minsCook Time2 hrs 1 minTotal Time2 hrs 21 mins

Ingredients:

2 tbsp Avocado Oil

½ tbsp Garlic, Minced

1 Yellow Onion, Chopped

2 Cans full fat coconut milk

¼ cup Curry Paste (I Used Red)

2 tbsp Coconut Aminos (or Soy Sauce)

1 cup Vegetable Stock (Bone Broth works if you want to make it meat based)

1 tbsp Curry Spice

1 tsp Ground Ginger

5 cups Carrots, Chopped (I used one bag of large carrots)

Salt to taste, Chili flakes for garnish

Optional: Naan, Sourdough or gluten free bread for dipping

Directions:

Prepare vegetables. Chop the onion. Mince the garlic. Peel and chop the carrots.

Heat 2 tbsp of avocado oil in a large pot.

Add minced garlic and chopped onion the pot and cook on low for 2-3 minutes until translucent and fragrant.

Add cans of coconut milk (include all cream on top) and vegetable stock to the pot. Mix well until all chunks are smooth. Add in curry paste and coconut aminos and stir again.

Add in spices: curry, ginger and salt to taste. Stir.

Add in chopped carrots and mix. Cover and simmer on low for 2 hours until the carrots are tender.

Using an immersion blender, puree the soup until it is smooth and creamy. You can also leave it more chunky if that is what you like. You can also pour it into a vitamix / blender and mix that way.

Serve with fresh naan, sourdough or gluten free bread and chili flakes! Enjoy!

If you loved this Thai Coconut Curry Carrot Soup, make sure to check out some of my other recipes!

Ingredients