Easy thai carrot soup
Discover the flavors of Thailand with this easy Thai carrot soup recipe! Made with fresh carrots, aromatic ginger, garlic, and coconut milk, this creamy and delicious soup is perfect for a cozy meal. Add a burst of freshness with coriander leaves and a hint of spice with red pepper, all balanced with a splash of lime juice. Ready in no time, this vegan and gluten-free soup is both nourishing and flavorful. Perfect for any day of the week!
- 14 Apr 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 10 Ingredients
Thai cuisine is known for its vibrant flavors and aromatic spices, and this Easy Thai Carrot Soup is no exception. This delightful blend of carrots, ginger, garlic, and coconut milk offers both comfort and a hint of exotic flair, making it a perfect dish for any occasion.
Ingredients:
Instructions:
- Chop the onion.
- Mince the ginger root and garlic.
- Peel and chop the carrots.
- Chop coriander leaves.
- In a large pot, heat 1 tsp of coconut oil over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent, about 4-5 minutes.
- Stir in the minced ginger and garlic. Sauté for another minute until fragrant.
- Add the chopped carrots to the pot. Pour in 3 cups of vegetable broth.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the carrots are tender, about 20 minutes.
- Once the carrots are tender, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Stir in the chopped coriander leaves and 1/4 tsp of red pepper.
- Pour in 1.5 cups of coconut milk and stir well.
- Add 2 tsp of lime juice to the soup. Stir to combine.
- Allow the soup to heat through for a few more minutes, but do not let it come to a boil after adding the coconut milk.
- Ladle the soup into bowls. Garnish with extra coriander leaves if desired. Serve hot.
Tips:
- Ensure the carrots are evenly chopped to facilitate uniform cooking.
- For a smoother texture, use an immersion blender or blend the soup in batches in a standard blender.
- Adjust the red pepper quantity according to your spice preference.
- Garnish with fresh coriander leaves and a drizzle of coconut milk for an added touch of elegance.
- Serve the soup with a slice of crusty bread or a side of steamed rice to make it a more substantial meal.
With its rich and creamy texture, infused with the warmth of ginger and the zesty touch of lime, this Easy Thai Carrot Soup is sure to become a household favorite. Its straightforward preparation makes it an ideal choice for both novice and experienced cooks alike.
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 4.63g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 8g | 21% |
| Sugar 15g | 15% |
| Fat | |
| Fat 22g | 26% |
| Saturated 18g | 63% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1630ug | 181% |
| Choline 27mg | 5% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 2.82mg | 18% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 20% |
| Vitamin E 1.47mg | 10% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 2.23mg | 20% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 950mg | 28% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 680mg | 45% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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