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Easy Thai Carrot Coconut Curry Soup

Helen T. Patterson
A creamy and flavorful Thai-inspired carrot soup made with coconut milk, curry paste, and tender root vegetables.
This velvety soup is fiber-rich, naturally gluten-free, and can be made vegetarian or vegan.
Perfect for a cozy dinner, meal prep, or an easy lunch that feels both comforting and nourishing.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine Thai-inspired
Servings 6

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.