Thai-Style Carrot Soup

While we love this soup for its simplicity, feel free to use this recipe as a starting point to suit your taste. If you like a thinner soup, add more stock. If you want it richer, use regular coconut milk. Squeeze some lime juice for some brightness or add ginger for another layer of flavor. Make it your own. 

Course Soup
Cuisine Asian
Keyword carrot soup, thai carrot soup, thai coconut curry soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Jean | Lemons + Anchovies


  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 tablespoons Thai red curry paste (I use the Thai Kitchen brand)
  • 1/4-1/2 teaspoon onion powder
  • 1 1/2 pounds carrots, peeled and roughly chopped in one inch pieces
  • 3 cups stock (See Note)
  • 1 cup light coconut milk
  • salt and pepper, to taste
  • green onions for garnish
  • lime wedges (optional)
  • Croutons (optional)


  1. Heat two tablespoons of olive oil in a pot over medium-high heat. Add the onion and a generous pinch of salt and cook until the onion is soft. Add the curry paste and onion powder and cook for four to five minutes until the curry paste is fragrant. 

  2. Add the carrots and stock. Bring to a boil then lower the heat to medium or a moderate simmer. Cook until the carrots are tender, fifteen to twenty minutes. Add the coconut milk, stir and cook for a minute or two. 

  3. Use a food processor or immersion blender to purée the soup until smooth. Taste for seasoning. If you want a looser soup, stir in more stock. If you want a richer soup, stir in more coconut milk. Ladle into bowls and garnish with green onions and lime wedges. The lime is optional but adds a little brightness to the soup. 

Recipe Notes

Stock: I use Swanson's Low Sodium Chicken Stock for this recipe but use your favorite vegetable stock to make this vegetarian/vegan.