Thai Carrot Soup

"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."
photo by a user photo by a user
Ready In:




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

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. What a great tasting dish. It is very aromatic and great balance of flavors. Nice and spicy. I was searching for a soup to go with a spinach salad and this was right on the money. Thanks for sharing this wonderful recipe. I saved it in my tried and true cookbook.
  3. Nice different twist to the classic carrot soup. I also added some celery and cooked potato. Thanks
  4. I just made this but improvised due to lack of certain ingredients. I had no cilantro, so I added about 1/2 tsp of dried crushed mint and had no fresh ginger, so added about a tsp of ground ginger. I also added extra cayanne, a tsp of sesame oil (toward the end), about a tbsp of tumeric, 1/4 to 1/2 tsp of coriander, about 1 tbsp salt (to taste... had no broth!), about 1 tsp of cane sugar. Also, I only cooked the carrot mixture in 2 cups of water (instead of 3) and then once transferred to the blender, I added about 1 1/2 - 2 cups of skim milk... to desired consistency. It turned out super spicy and super delicious!! My version was definitely Indian inspired though, as opposed to Thai. My husband scarfed 2 bowls down! He usually doesn't even like carrot soup... but we both LOVED this!!!
  5. very, very good. i made it too hot and spicy for the kids, but my husband and myself we loved the soup.


  1. I just finished making this and it's incredibly good! The only thing I changed was to use Vegetarian Vegetable Broth instead of Chicken Broth, to suit my dietary needs. Excellent soup as well as fitting in with my Weight Watchers Core Plan. Thanks so much!
  2. This was the most AMAZING soup I've ever had. Everything about it was decadent. The ginger and cilantro added a sweet aroma to the soup. I used sweet onion and lemon pepper instead of the crushed red pepper. I seriously recommend this recipe to any carrot fans out there.



Find More Recipes