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Coconut Curry Carrot Soup

This delightfully aromatic Thai soup combines the sweetness of carrots with the richness of coconut milk and the bold flavours of curry spices. | Share

Updated 10/20/2023

I make this soup when I find myself with an abundance of carrots. And tonight, those carrots won’t be just another boring side dish. Instead, your family or dinner guests are sure to be pleasantly surprised with this exotic and delicious soup.

How to make coconut curry carrot soup

The beauty of this recipe is that you have the option to use some basic ingredients, that most home cooks keep on hand. It also works as a vegetarian dish, if vegetable broth is used. As always, make sure you have all the ingredients on hand before starting to cook. That way, you can consider whether you’ll need to make substitutions or require a trip to the supermarket.

The vegetables

We’ll start with one medium-sized yellow onion. It’s the best variety as its strong flavour will mellow and blend with the other ingredients. Cook on a medium heat in the butter or coconut oil until soft and translucent. Keep the heat down to avoid scorching the butter. Be careful not to overcook or brown the onions.

Next, on to the carrots. When available, fresh home grown or locally grown are my preference. The full size, orange variety works best in this recipe. Just peel and chop them up into roughly half-inch rounds. If your carrots are on the thicker side, then cut them lengthwise then cut half slices. This will also make them easier and safer to handle while chopping.

The seasonings

You can use Thai curry paste or curry powder in this recipe. While curry powder is normally associated with Indian cuisine it is also used in some Thai dishes as well. Both types of curry work beautifully in this soup but have quite different flavour profiles.

Thai Curry Paste vs curry powder

Thai curry paste is made with fresh ingredients that are traditionally ground with a mortar and pestle. Typical ingredients include chilies, garlic, shallots, lemongrass, and galangal. It may also include shrimp paste or fish sauce. If you have allergies or want to keep it vegetarian, check for these ingredients when choosing a prepared curry paste. If you want full control of what goes in it, then grind your own.

Typical ingredients in curry paste and curry powder. Photo: Ratul Ghosh

Curry powder is made by blending ground, dried spices together. Unlike Thai curry paste, it does not contain fresh ingredients and is usually not a paste but rather a fine powder. Curry powder typically contains dried spices such as coriander, turmeric, cumin, fenugreek, and chili powder. Blends will vary and may also include additional ingredients like cinnamon, cardamom, cloves, and fennel seeds, among others.

Whichever curry you choose, stir it in with the onions, right after they’re cooked. A half-minute in the hot pan will release the aromas and flavours.  

The liquids

The carrots will simmer with the seasonings in broth thinned with some water. Use vegetable broth to keep this soup vegetarian friendly. Otherwise, chicken broth will work just fine. Once the carrots are tender allow the mixture to cool. This is important if you’re using an immersible blender. That’s because the hot liquid could damage are warp the blenders plastic parts. After you’ve blended the mixture, warm it up then stir in the coconut milk.

Give it a taste at this point.  Add a little salt, or a dash curry powder if needed. You could also sweeten it with a little honey. If you want it a little spicier, add a dash of white pepper or cayenne pepper.

coconut curry carrot soup

Coconut Curry Carrot Soup

Kevin Lamoureux
Turn those ho-hum carrots into a home run with this flavourful, aromatic Thai soup.
Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, lunch
Cuisine Thai
Servings 4
Calories 364 kcal


  • 2 tbsp butter or coconut oil
  • 1 yellow onion diced
  • 1 tbsp fresh ginger finely chopped
  • 2 tbsp Thai curry paste or curry powder or to taste
  • lbs carrots peeled and chopped
  • 3 cups vegetable broth
  • 2 cups water
  • ½ tsp salt
  • 14 oz coconut milk


  • Heat the butter in a large pot and add the onions. Sauté the onion on medium heat, until tender (about 5 minutes).
  • Add the ginger and curry, heat until fragrant,(about 30 seconds).
  • Stir in the carrots, then add the broth and water.
  • Bring the pot to a boil, cover and simmer until the carrots are tender (about 20 minutes).
  • Allow to cool.
  • Use an immersible blender to purée the carrots in the pot. If using a countertop blender, transfer portions of the carrot and liquid to the blender and fill to about half each time, blend until puréed then transfer to another pot.
  • Check the flavour balance, adding spice, salt or a little sugar as required.
  • Add the coconut milk and simmer for about five minutes.


Garnish with fresh cilantro, paprika or a little swirl of cream or coconut milk.
Per serving
Calories: 364kcal | Carbohydrates: 25g | Protein: 5g | Fat: 30g | Saturated Fat: 25g | Fiber: 8g | Sugar: 11.5g | Iron: 2.5mg
Keyword carrot, coconut, curry

Originally published 11/22/2014. Revised and republished 2/28/2022

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