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    Home » Recipes » Soup Recipes

    Thai Carrot Soup with Coconut Milk

    Oct 16, 2018 | by Jennifer | Last Updated: Apr 4, 2022

    Jump to Recipe

    Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk.

    Thai carrot soup in bowls with cilantro and sour cream

    This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. I loved the coconut in this soup, but if you're not sure, feel free to leave it out. There still lots of coconut flavour going on in this soup.

    This is a great soup for Thanksgiving! Not only is it delicious and uses Fall produce, the soup itself is dairy-free, gluten-free and vegetarian/vegan friendly, too! I enjoy this soup all Fall and Winter, but I think it would make a lovely and different soup for Thanksgiving, as well.

    Cook's Notes

    I don't usually have dessicated coconut around, which would the best to use for this soup, so I just run regular shredded coconut through the food processor to break it down. Start with 1/4 cup shredded and you'll end up with about 2 Tbsp.

    As noted, you can use fresh pumpkin or pumpkin puree for this soup. I always seem to have pumpkin puree on hand, especially in the Fall, so that's what I use. It's a great use for pumpkin puree that is leftover from other uses.

    Like all soups, be sure to taste and season well with salt and pepper, as needed.

    The 1 Tbsp of red curry paste will provide a nice spice level. If you'd like it a little more mild or to satisfy the widest range of tastes (for entertaining), reduce to 2 tsp.

    Thai carrot soup in bowls with cilantro and sour cream

    Thai carrot soup in bowls with cilantro and sour cream

    Thai Carrot Soup with Coconut Milk

    This lovely soup makes use of some great fresh, winter produce – carrots and pumpkin. If you can’t find a fresh pumpkin though, canned pumpkin puree will work just fine. The coconut adds an extra something to this soup but may not be to everyone’s taste, so it is certainly optional. This recipe will make 3 or 4 servings but can be doubled to serve more.
    Author: Jennifer
    5 stars from 5 ratings
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    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Soup
    Servings 6 servings

    Ingredients
     

    • 1 Tbsp cooking oil
    • 2 cups carrots, peeled and cut into 1/2 inch dice
    • 1 1/2 cups pumpkin, peeled and cut into 1/2 inch dice or 14oz can of pumpkin puree
    • 14 oz coconut milk
    • 4 cups vegetable or chicken broth
    • 1 Tbsp. Thai red curry paste
    • 2 cloves garlic, minced
    • 1 Tbsp. freshly grated ginger
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/4 tsp. cumin
    • 1 oz. shredded coconut, about 1/4 cup, run through a food processor or 2 Tbsp desiccated coconut
    • 1 Fresh cilantro leaves, for garnish
    • Sour cream, for garnish
    Prevent screen from going dark

    Instructions
     

    • In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin (if using) and stir to coat with oil. Cover pot, reduce heat to medium low and allow to cook for about 10 minutes, stirring a few times to make sure they don't stick. You don't want them to brown. Reduce heat if necessary. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later)
    • Remove lid. Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. Stir and cook for 2 minutes. Add chicken stock, canned pumpkin (if using), coconut milk and shredded coconut .
    • Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender.
    • Puree with an immersion blender or in small batches in a blender. 
    • Taste, and season with more salt and pepper, as necessary.
    • Serve, garnished with a dollop of sour cream and fresh cilantro leaves. Very nice with a rustic, crusty bread.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 439mg | Calcium: 46mg | Vitamin C: 6.6mg | Vitamin A: 10005IU | Sugar: 7g | Fiber: 1g | Potassium: 564mg | Cholesterol: 4mg | Calories: 263kcal | Saturated Fat: 14g | Fat: 20g | Protein: 6g | Carbohydrates: 16g | Iron: 3.2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine Thai
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Mercedes says

      October 13, 2020 at 4:49 pm

      5 stars
      My boss made a pumpkin and bean soup yesterday... which inspired me to make my own for lunches for the rest of the week. Delicious! I was out of coconut milk, so I swapped it for half and half. And I added a yellow onion when sauteeing the carrots. Yummmmy! I can't wait for lunch again tomorrow.

      Reply
      • Jennifer says

        October 14, 2020 at 8:50 am

        So glad you enjoyed it! Thanks :)

        Reply
    2. V says

      January 13, 2020 at 11:26 pm

      Made this, with a few additions (extra veg and some quinoa) but having this soup as a solid base was great! Super creamy and delicious. I added a bit of cayenne and lime, which went really well with the spices it already called for. I love finding a really great soup that is solid as-is, but also can act as base for when you're feeling creative/have to use up some stuff in the fridge :P

      Reply
      • Jennifer says

        January 14, 2020 at 8:30 am

        So glad you enjoyed it and yes, it's a great soup to customize as you go, for sure! Thanks :)

        Reply
    3. Roberta Reichtell says

      November 11, 2019 at 7:00 pm

      5 stars
      Delicious subtle flavor. I reduced the broth by a cup and it was perfect.

      Reply
      • Jennifer says

        November 11, 2019 at 8:02 pm

        So glad you enjoyed it, Roberta! Thanks :)

        Reply
    4. Steve from uk says

      October 05, 2019 at 1:32 pm

      This soup was delicious with a couple of tweaks. The carrots and pumpkin I used we’re home grown, and the pumpkin very small so perhaps lacked some of the sweetness you may get from canned pumpkin purée. This made it essential for me to add some honey to the recipe... approx 2 tablespoons. I also added the juice of half a lime.
      Delicious. Thank you.

      Reply
      • Jennifer says

        October 06, 2019 at 11:18 am

        So glad you enjoyed it, Steve :) Thanks so much!

        Reply
    5. Laura | Tutti Dolci says

      October 26, 2018 at 4:22 pm

      I love these flavors, what a delicious soup for the cooler nights ahead!

      Reply
      • Jennifer says

        October 26, 2018 at 7:18 pm

        Thanks Laura :)

        Reply
    6. Kathy says

      October 22, 2018 at 10:53 am

      Will this soup freeze?

      Reply
      • Jennifer says

        October 22, 2018 at 11:10 am

        Hi Kathy and yes, it should freeze just fine :)

        Reply
    7. Dawn says

      October 17, 2018 at 9:18 pm

      I would love to try this soup. Just wondering, canned coconut milk or in the carton?

      Thanks.

      Dawn

      Reply
      • Jennifer says

        October 17, 2018 at 9:43 pm

        Hi Dawn, I only ever use canned myself.

        Reply
        • Dawn says

          October 18, 2018 at 11:15 am

          Thanks Jannifer. I do as well but I thought I’d best check.

          Reply
    8. Milena says

      October 17, 2018 at 1:38 pm

      5 stars
      I've never made a soup of yours that I didn't like so I am betting money this one tastes great. I will definitely consider the shredded coconut addition. Pinned!

      Reply
      • Jennifer says

        October 17, 2018 at 3:52 pm

        Thanks Milena and I think you will like the coconut :)

        Reply
    9. Mary Ann | The Beach House Kitchen says

      October 16, 2018 at 8:35 pm

      5 stars
      I love anything Thai Jennifer, so this soup will definitely be added to my fall lineup of soups. So flavorful and comforting! And healthy!

      Reply
      • Jennifer says

        October 17, 2018 at 7:56 am

        Thanks Mary Ann!

        Reply
    10. Tricia says

      October 16, 2018 at 11:58 am

      I bet this would be a terrific soup for Thanksgiving, especially at our house. Love all those flavors and that color is stunning!

      Reply
      • Jennifer says

        October 16, 2018 at 6:40 pm

        Thanks Tricia and yes, it would be perfect for Thanksgiving :)

        Reply
    11. sue | the view from great island says

      October 16, 2018 at 10:53 am

      I love the coconut element in this stunning soup, and I'm excited because the winter squash has been piling up in my kitchen, I just can't seem to pass them by at the supermarket. Looks super delicious, thanks Jennifer :)

      Reply
      • Jennifer says

        October 16, 2018 at 11:47 am

        Thanks Sue and me, too. The flavours all work so well together!

        Reply
    12. Nicole says

      February 07, 2011 at 4:37 pm

      We get the sweetest carrots here in Fairbanks. I buy about 50 lbs in the fall and store them away. I always look for great ways to use them in my lunch for work. I have to say, this looks like a great recipe. I will be making it soon.

      Reply
    13. Paula says

      February 07, 2011 at 12:18 pm

      I think I could eat this all day long, because I love such delicious looking things :)

      Reply
    14. Betty @ scrambled hen fruit says

      February 06, 2011 at 5:52 pm

      5 stars
      This looks delicious! I love Thai spiced soups, AND I actually have a pumpkin left from this fall that I need to cook. This soup looks like a wonderful way to use some of it. :)

      Reply

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