Creamy Thai Carrot Ginger Soup, a healthy nourishing soup recipe that comes together in 30 minutes flat! This carrot soup is vegan, paleo, savory, and slightly spicy.
Just letting you know this vegan Thai Carrot Soup recipe post was originally published in 2015. I retested, updated the photographs and the content. I know you will love it! Thanks for following Abra's Kitchen ❤️
I've decided I'm going to start a rock band, it's a big deal, our name is “Soup for Breakfast”. I don't play any instruments, and so far the band only consists of me, so…yes, there are still some details to work out, but I'm pretty sure the most important part of a rock band is the name, no?
Seriously though, soup for breakfast is my life.
Nothing makes me happier than a creamy bowl of warm nourishing soup on a chilly January morning.
This nourishing Thai carrot soup hits all of the right notes, for a healthy breakfast, lunch, or dinner. It is the perfect combination of sweet and spicy, warming, and superbly good for you!
Let's get cooking!
INGREDIENTS YOU NEED TO MAKE HEALTHY THAI CARROT SOUP
- Carrots
- Fresh ginger, garlic, and onion
- Vegetable stock (or bone broth or chicken stock)
- Thai red curry paste
- Coconut palm sugar (or brown sugar, or honey)
- Coconut milk
- Sriracha sauce (optional)
TOOLS YOU'LL NEED
- Cutting board
- Good knife
- Soup pot – my preference is an enameled cast iron
- Immersion blender or high powered blender
EXPERT NUTRITION INFO
Health Benefits of Carrots:
Carrots are a highly nutritious vegetable they get their bright orange color from antioxidants called carotenoids. Beta-carotene, one of these carotenoids, is a precursor to active vitamin A and is responsible for many of the health benefits that we associate with carrots.
Beta-carotene supports immune function, skin and eye health, and like most antioxidants, fight free radical damage that can contribute to chronic disease (source).
Are Carrots High in Sugar?
This is the objection/ concern I hear most often from clients “But Abra, I heard carrots are too high in sugar”.
No.
Carrots. Are. Not. Too. High. In. Sugar.
Do you know what is too high in sugar? A snickers bar. Go ahead and eat your carrots!
1 cup of raw carrots contains only about 10 grams of carbohydrates and 4 grams of fiber (net carb of 6 grams). The fiber in the vegetable slows down the release of sugars (glucose) into the bloodstream.
Why You Should Always Eat Organic Carrots:
Carrots are a root vegetable that grows deep down into the earth and works like a sponge, absorbing all of the nutrients in the soil.
However, they are not a “selective” sponge, thus not only absorbing nutrients but also absorbing whatever toxins and pesticides are present in the soil.
Oftentimes carrots are used as “rotation crops”, grown to absorb all of the gunk in the soil, discarded, and then a new crop is planted.
Always choose organic carrots over conventionally grown to reduce your exposure to environmental pesticides and toxicants.
HOW TO MAKE CARROT SOUP IN THE SLOW COOKER
You can easily make this recipe in the slow cooker, saute your veggies, add your curry paste (essentially follow steps 1 & 2 in the recipe, add your vegetable stock and slow cook on low for 8 hours.
Puree and add garnish. Done and done.
How amazing to have this aromatic, sweet and spicy soup simmering away while you are at work. Genius.
STORING, FREEZING, AND REHEATING INSTRUCTIONS
To Store – Store in a sealed glass container (no plastic in my house friends!) in your refrigerator. This soup will keep for 5-7 days.
Freezing – Allow the soup to cool to room temperature, store in a freezer-safe container for up to 3 months. If you freeze in a mason jar, make sure to leave several inches of space between the soup and the top of the jar, freeze without the lid, once frozen seal with the lid. If you freeze in a full mason jar, as the soup freezes and expands it will crack the jar. Learn from my mistakes 🙂
To Reheat – My preference is to reheat on the stovetop for several minutes until warm throughout. If the soup is too thick add a bit of water or additional vegetable stock when you reheat. You may also reheat in the microwave for 2-3 minutes, please do not reheat in plastic.
Garnish – Add sriracha sauce on top once reheated. You can also garnish with roasted carrots, pumpkin seeds, cilantro, crushed peanuts, chives, garnish away my friends!
MORE SOUP RECIPES YOU WILL LOVE
If you are a soup lover like me I know you will love these other soup recipes!
When you make this Nourishing Thai Carrot Soup recipe, whether it be for breakfast, lunch, or dinner, I want to hear about it! Snap a photo and share it on Instagram, make sure to tag me @abrapappa and #abraskitchen so I can see your masterpiece!
Thai Carrot Soup
Ingredients
- 1 tablespoon coconut oil
- 1 large white onion, chopped
- 5 cups carrots, chopped
- 5 cloves garlic, chopped
- 1 tablespoon fresh ginger, finely diced
- 1/2 tsp sea salt
- 1 tablespoon coconut palm sugar or brown sugar
- 1 tablespoon Thai red curry paste I like the brand Thai Kitchen
- 13.5 ounces light coconut milk (1 can)
- 3 cups vegetable stock
- Sriracha sauce optional
Instructions
- In a large soup pot over medium heat melt coconut oil. Add onion, carrots, garlic, and ginger and saute for 5-6 minutes or until the vegetables begin to soften.
- Add salt and Thai red curry paste to the pot and stir well to coat vegetables. Slowly add in coconut milk, and coconut palm sugar, stir well to dissolve curry paste.
- Add vegetable stock, partially cover the pot, reduce heat to medium-low and cook for 15-20 minutes or until the vegetables are completely soft.
- Taste for seasoning adding more salt if needed, Puree soup using a stick blender or by transferring to a high-speed blender. Blend until completely smooth.
- Serve soup with a small drizzle of Sriracha sauce and an extra swirl of coconut milk.
Notes
- Stock – You can use vegetable or chicken stock or I often use bone broth.
- Thai Red Curry Paste keeps well in the refrigerator for 2-3 weeks. You can also make this Thai Vegetable Curry recipe with it!
