Thai Carrot Soup

READY IN: 45mins
Recipe by Dancer

This can be made 2 days ahead and refrigerated, or frozen up to 3 months. Thaw before warming and warm slowly so it doesn't burn.

Top Review by undomesticgodess

Delicious! I added a stick of celery and used minced garlic 1 tbsp and minced ginger 2 tbsp. I added the juice of one orange and accidentally used 3 tablespoons of oil instead of 1. I blended the coriander in whole and freash and didn't reheat it - it was fantastic!

Ingredients Nutrition


  1. Heat oil in 3-quart saucepan over medium-high heat.
  2. Add onion, garlic, ginger, and carrots.
  3. Cook, stirring frequently, until hot and fragrant about 4 minutes.
  4. Add 3 cups stock.
  5. Simmer, covered, until carrots are tender, about 25 minutes.
  6. Drain liquid from solids.
  7. Reserve liquid.
  8. Puree solids with cilantro in blender or processor until smooth.
  9. Add as much liquid as container can hold.
  10. Puree until even smoother.
  11. Transfer to 3-quart bowl.
  12. Add remaining liquid, if any, and remaining 1 cup of stock.
  13. Season to taste with salt and crushed red pepper.
  14. Serve chilled or hot.
  15. Adjust seasonings to taste before serving.

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