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Thai Carrot Soup - vegan, paleo, gluten-free, easy to make! | TheRoastedRoot.net #healthy #recipe #paleo
Thai Curry Carrot Soup
Servings: 6 big bowls of soup
Author: Julia
  • 1 large yellow onion diced
  • 2 pounds of carrots peeled and chopped
  • 1 cup full-fat coconut milk for sautéing
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon cumin seeds (or ground cumin that works great too)
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • Pinch cayenne pepper optional
  • 2 teaspoons salt or to taste
  • 32 ounces vegetable broth low sodium
  1. In a large pot, sauté the onion, grated ginger and cumin seeds in ½ cup coconut milk over medium heat.
  2. While the onion is sautéing, peel and chop your carrots, adding them in with the onion as you go.
  3. Add the remaining ½ cup of coconut milk, the spices and salt and continue to sauté,, stiring periodically, until carrot begins to soften (if you want to speed up the process, you can cover the pot and stir from time to time).
  4. Add the vegetable broth, increase heat to medium high and bring to a full boil.
  5. Reduce heat to medium low and simmer, covered for 30 to 40 minutes until carrot is soft.
  6. Transfer everything to a blender (this will need to be done in batches) and blend until completely smooth.
  7. Pour the smooth carrot soup back into the pot and heat for a few minutes unless it’s already at the desired temperature (my blender heats as it blends, so the soup’s ready after blending). If you do reheat on the stove, do so gently, else your delicious soup will become a cauldron of bubbling, spurting lava.
  8. Serving ideas: serve with a drizzle of coconut milk on top, sesame seeds, fresh chopped cilantro, and/or plain yogurt.
Recipe Notes

you can replace the cumin, turmeric and garlic powder with 3 teaspoons of curry powder if that’s all you have on-hand.