Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk.
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 for Thai Carrot Soup with Coconut Milk
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 with Coconut Milk
- 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
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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!