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
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
Instructions
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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)
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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 .
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Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender.
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Puree with an immersion blender or in small batches in a blender.
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Taste, and season with more salt and pepper, as necessary.
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Serve, garnished with a dollop of sour cream and fresh cilantro leaves. Very nice with a rustic, crusty bread.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
I love these flavors, what a delicious soup for the cooler nights ahead!
Thanks Laura :)
Will this soup freeze?
Hi Kathy and yes, it should freeze just fine :)
I would love to try this soup. Just wondering, canned coconut milk or in the carton?
Thanks.
Dawn
Hi Dawn, I only ever use canned myself.
Thanks Jannifer. I do as well but I thought I’d best check.
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!
Thanks Milena and I think you will like the coconut :)
I love anything Thai Jennifer, so this soup will definitely be added to my fall lineup of soups. So flavorful and comforting! And healthy!
Thanks Mary Ann!
I bet this would be a terrific soup for Thanksgiving, especially at our house. Love all those flavors and that color is stunning!
Thanks Tricia and yes, it would be perfect for Thanksgiving :)
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 :)
Thanks Sue and me, too. The flavours all work so well together!
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.
I think I could eat this all day long, because I love such delicious looking things :)
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. :)