This Thai Coconut Curry Carrot Soup is a nourishing blend of creamy coconut milk, sweet root vegetables, and aromatic curry spices.
Naturally rich in fiber and plant-based nutrients, it offers healthy fats from coconut milk and a satisfying, velvety texture without heavy cream.
It’s quick enough for busy weeknights, meal-prep friendly, and can be easily adapted for vegan or vegetarian diets, making it both comforting and wholesome.
Easy Thai Carrot Coconut Curry Soup
Equipment
- 1 medium stock pot
- 1 immersion blender (or stand blender)
- 1 sharp knife
- 1 cutting board
- (1) Ladle
- Measuring spoons and cups
Ingredients
- 2 tbsp butter or olive oil for dairy-free
- 1 small yellow onion roughly chopped
- 4 oz red curry paste 1 small jar
- 1 lb carrots peeled and thinly sliced
- 1 large sweet potato peeled and medium diced
- 1 tsp crushed red pepper flakes adjust to taste
- 1 tsp salt
- 3 cloves garlic roughly chopped
- 4 ½ cups vegetable or chicken stock
- 13.5 oz full-fat coconut milk 1 can, reserving 1–2 tbsp for garnish
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
- Olive oil for garnish
Instructions
- Melt and Heat the Base: Place a medium-sized stock pot on the stove over medium-high heat. Add the butter (or olive oil if making dairy-free) and allow it to melt completely. Once the fat is shimmering and lightly foaming, you’re ready to build the flavor base.
- Sauté the Onion for Sweetness: Add the roughly chopped yellow onion to the pot. Stir occasionally and let it cook for about 3–4 minutes, just until it turns translucent and soft. This step mellows the sharpness of the onion and lays down a subtle sweetness that balances the bold curry flavors later.
- Bloom the Curry Paste: Spoon in the red curry paste and mix it well with the softened onions. Allow the mixture to cook together for 3–4 minutes, stirring frequently. This process, known as “blooming,” wakes up the spices in the curry paste, intensifying the flavor and releasing its fragrant oils. Be sure to keep stirring so the paste doesn’t scorch at the bottom of the pot.
- Add Root Vegetables and Aromatics: Now, add the sliced carrots, diced sweet potato, red pepper flakes, salt, and chopped garlic. Stir everything together until the vegetables are evenly coated in the curry-onion mixture. Let the vegetables cook for another 3–4 minutes. The heat will soften them slightly and allow the garlic to release its fragrance, creating a deeply aromatic base.
- Pour in the Stock and Simmer: Carefully pour in the vegetable or chicken stock, ensuring all the vegetables are fully submerged. Give the mixture a gentle stir, then reduce the heat to medium-low. Cover the pot partially with a lid and allow the soup to simmer steadily for about 30 minutes. During this time, the carrots and sweet potato will become tender and easy to blend, while the broth absorbs layers of spice and sweetness.
- Check for Vegetable Doneness: After 30 minutes, check the carrots and sweet potato with a fork. They should pierce easily without resistance, indicating they are fully cooked. If they still feel firm, continue simmering for an additional 5 minutes. This ensures a smooth, silky consistency when pureeing.
- Blend Until Perfectly Smooth: Turn off the heat. If using an immersion blender, insert it directly into the pot and carefully blend until the soup transforms into a smooth, velvety purée. Move the blender around slowly to catch all chunks.If you’re using a stand blender, allow the soup to cool slightly before transferring it in small batches (never fill more than halfway). Cover the lid with a kitchen towel and hold it firmly to prevent hot liquid from splattering. Blend each batch until silky smooth, then return it to the pot.
- Stir in Coconut Creaminess: Once the soup is fully blended, pour in the can of full-fat coconut milk, reserving 1–2 tablespoons for garnishing later. Use a whisk or wooden spoon to stir the soup until the coconut milk is evenly incorporated, giving it a luxurious, creamy texture and mellow sweetness that balances the curry’s heat.
- Season and Adjust Flavor: Taste the soup at this stage and adjust as needed. Add more salt if necessary, a pinch of black pepper for depth, or additional crushed red pepper flakes if you prefer extra spice. This step ensures the flavor profile matches your personal taste.
- Serve and Garnish Beautifully: Ladle the hot soup into serving bowls. Drizzle a thin swirl of the reserved coconut milk on top for contrast. Add a few fresh cilantro leaves for brightness, and finish with a light drizzle of olive oil for richness. The final presentation should look vibrant and inviting, with the garnishes enhancing both flavor and appearance.
Notes
- For a vegan version, replace butter with olive oil or coconut oil.
- The spice level depends on your curry paste; adjust with red pepper flakes for extra heat.
- Use full-fat coconut milk for a silky, rich texture—light coconut milk may result in a thinner soup.
- If blending hot soup in a stand blender, work in small batches and cover the lid with a kitchen towel to prevent splatters.
- Preparing the vegetables evenly ensures they cook at the same rate, creating a smoother purée.
- Garnishing with coconut milk, cilantro, and olive oil elevates the flavor and gives a restaurant-style finish.
Chef’s Secrets for Perfect Soup
One of the most important tricks for this soup is blooming the curry paste.
Cooking it gently with onions allows the spices to release their full aroma, creating a deeper, more complex flavor.
Another secret is to cut the carrots and sweet potato into uniform pieces so they cook evenly and blend smoothly.
Always use full-fat coconut milk if possible—it gives the soup its luxurious, velvety texture that light versions can’t replicate.
Lastly, taste and adjust seasoning after blending, since the flavors mellow out during cooking.
A final pinch of salt, squeeze of lime juice, or sprinkle of chili flakes can make the soup shine.
Serving Suggestions and Pairing Ideas
This soup makes a fantastic light meal on its own but pairs beautifully with other dishes for a more filling spread.
Serve it with crusty bread, naan, or pita to soak up the creamy broth. For a heartier dinner, add a side of jasmine rice or quinoa.
If you enjoy contrast in textures, pair the soup with a crisp salad—something fresh with cucumbers, herbs, or a citrus vinaigrette works well.
It can also be served in small portions as a starter for a Thai-inspired dinner menu.
Don’t forget to garnish generously with cilantro, coconut milk swirls, or even crunchy toasted peanuts for added flavor and texture.
Storage Tips and Make-Ahead Advice
This soup is a great candidate for meal prep because it stores and reheats beautifully.
Allow the soup to cool completely before transferring it to an airtight container.
In the refrigerator, it will stay fresh for up to 4 days. For longer storage, freeze it in freezer-safe containers or bags for up to 3 months.
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally to restore its silky consistency.
If the soup thickens after refrigeration, add a splash of stock or water to loosen it.
Garnishes such as cilantro and coconut milk should always be added fresh just before serving.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply swap out the butter for olive oil or coconut oil, and use vegetable stock instead of chicken stock.
The soup will still be creamy and flavorful without any animal products.
2. How spicy is this soup?
The heat level depends on the brand and type of curry paste you use. Some are mild and aromatic, while others pack a real punch.
You can control the spice by adding more or less red pepper flakes and adjusting to your personal preference.
3. Can I use frozen carrots or sweet potatoes?
Absolutely. Frozen vegetables work well in this recipe and save prep time. There’s no need to thaw them—just add directly to the pot.
Keep in mind that frozen veggies may slightly shorten the simmering time since they soften faster.
4. What’s the best way to blend hot soup safely?
If you don’t have an immersion blender, use a stand blender but never fill it more than halfway.
Work in batches, cover the lid with a kitchen towel, and hold it firmly in place to prevent accidents.
This is the safest method to avoid spills or burns.
5. Can I add protein to this soup?
Yes! To make it more filling, add shredded chicken, chickpeas, or even tofu cubes after blending.
These additions boost the protein content while keeping the soup hearty and satisfying.
