Thai Carrot Ginger Soup

Thai Carrot Ginger Soup

Have I told you the story about my least favorite root vegetable? No? It’s a short one.


Carrots are my least favorite root vegetable. I’d gladly scrub and peel a celery root, muscle my way through chopping a rutabaga (as well as figuring out how to flavor the dern thing), and dye my hands, clothing, counter, and cutting board beetroot red than mess with a carrot.  Why? I blame it on grade school lunches. I grew up with lukewarm baby carrots in my sparkly blue Aladdin lunch box every day.

While everyone goes through food phases, there are certain foods that can’t make a comeback in my life. Ask me the last time I had a peanut butter and jelly sandwich or a turkey pita with lettuce. The answer is 2 presidents and many-a-jelly-bean bar graph ago.

Before I tried making carrot soup, I imagined they taste exactly like raw carrots. False! The natural sweetness of the carrots and mild flavor make them the perfect foundation for a creamy soup. They have the most well rounded, soft texture and palatable flavor. I could rest my head on pillow-y carrot ginger soup if I weren’t worried about getting…soup…on my face.

Thai Carrot Ginger Soup

This Creamy Thai Carrot Ginger Soup is a marvel. Made with simple ingredients, this soup can be prepared in a pinch and it comes out tasting as decadent as a soup can possibly taste. Anytime I made creamy soups, I like using coconut milk to add to the richness, as well as add fat to the recipe in order to balance the fibrous, vitamin-packed veggies. Of course, Thai spices are always welcome in my creamy coconut soups.


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  1. Julie

    Carrot soooup! I love it and I forget about making it. Need to change that soon. Ask Stephie about Aladdin. Let’s just say that there was a tumultuous relationship there. Meanwhile, I’ll go make some soup and try and forget about the impending snow for the weekend.

  2. Sarah @ Making Thyme for Health

    Aw, I can just picture you with your sparkly blue Aladdin lunchbox. Too cute. 🙂

    Lucky for me, my mom didn’t veer too far from Lunchables (gross) which are not surprisingly carrot free so I never got sick of them.

    I love that you used coconut milk and ginger- sounds divine!

  3. Joanne

    Well I’m super glad you came around to carrots because I ADORE CARROT SOUP! Its one of my soup obsessions, in fact.the Thai flavors are fairly perfect.

    1. Julia Post author

      Hi Lori, I’m so glad you enjoy the soup!! It’s one of my favorite go-to creamy soups. Thanks so much for the feedback, my dear!

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  5. Tijme

    This has become my favorite carrot soup recipe! I also added celery stalks and in stead of broth I used water: absolutely love it!


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