Thai Curried Carrot Ginger Soup is made with nutritious, seasonal ingredients and sweet and spicy flavors for a creamy, cozy vegan soup perfect for chilly fall and winter days! Serve it on its own or as a side or appetizer with your favorite gluten-free main courses.
Thai Curried Carrot Ginger Soup
Did you know that consuming seasonal produce is one of the easiest ways to save on groceries and get more nutrients into your diet? It’s true! Not only are they fresher and tastier, but seasonal ingredients also contain more nutrients.
For these reasons, we do our best to incorporate seasonal items into the diet, utilizing foods like apples, brussels sprouts, carrots, onions, sweet potatoes, and squash in the fall and winter. As a result, this carrot ginger soup is one of our go-to recipes when the weather gets cold!
Sweet, savory, and just a little spicy, it’s bursting with good-for-you ingredients that satisfy your tastebuds and fill you up. Not only is it super tasty, but this recipe also:
- Requires minimal prep time.
- Has a cook time of 20 minutes and a total time of just over 30 minutes.
- Features gluten-free, dairy-free, egg-free, and grain-free ingredients.
- Makes enough to feed the family and can easily be doubled for a crowd.
- Stores well for meal prep throughout the week.
What Is Carrot Ginger Soup Made Of?
As mentioned, this recipe uses seasonal ingredients to create a vibrant flavor that will leave you practically licking the bowl.
- Oil – We like avocado oil, but any neutral-tasting oil such as light olive oil will work.
- Onion – Use white or yellow onion.
- Celery – Celery ribs form the base of the soup, helping to round out the savory flavor.
- Garlic – For the best results, use whole, fresh garlic cloves, and grate them yourself.
- Carrots – Use large, whole carrots, not baby carrots!
- Ginger – Use fresh ginger root, and peel and mince it before adding it to the soup.
- Thai Red Curry Paste – Adjust the amount used according to taste.
- Stock – Vegetable or chicken stock works to thin out the ingredients, creating a creamy pureed soup. We recommend using low-sodium varieties!
- Tamari – Feel free to substitute coconut aminos for soy-free options, if preferred.
- Nut Butter – Use creamy almond butter or peanut butter to add extra richness and depth to the flavor.
- Canned Coconut Milk – Full-fat coconut milk will yield the richest flavor and creamiest consistency. However, you can substitute coconut milk lite for a slightly lighter option.
- Asian Chili Sauce – Sriracha can be substituted.
- Lime Juice – Freshly squeezed lemon juice is best.
- Garnishes – We like to include a sprinkle of fresh basil, Thai basil, or mint on top for a boost of refreshing, peppery flavor. You can never go wrong with crushed cashew seeds, pumpkin seeds, or crispy chickpeas too! For a finishing touch and pretty presentation, we also sometimes add a drizzle of coconut milk.
Note: Feel free to adjust the seasonings as desired! For example, for more sweetness, you can add an extra drizzle of honey or a sprinkle of coconut sugar. Or, sprinkle spices like crushed black pepper or sea salt on top.
How to Make Silky Carrot Ginger Soup on the Stovetop
Cooked in a single pot on the stove, this soup is super simple and unbelievably quick to make!
- Sauté. Heat the oil in a large pot over medium heat. Add the celery and garlic, and sauté just until the garlic is fragrant. Reduce the heat to low, and continue to cook until the veggies are tender.
- Simmer. Add the carrots, ginger root, curry paste, and stock. Cook until the carrots are fork-tender.
- Mix. Add the tamari and almond butter, and stir to combine.
- Blend. Transfer the mixture to a high-powered blender, and pulse until creamy. Work in batches if needed!
Pro-Tip: Use an immersion blender instead to make the process faster and save a few dishes!
- Combine and cook. Transfer the soup back to the pot, and stir in the coconut milk. Cook on low to medium-low heat until the soup is warm all the way through.
- Serve. Add a splash of lime juice. Then, divide the soup into bowls, add your garnishes, and enjoy while it’s hot!
Serving Suggestions
This carrot ginger soup can easily be enjoyed as a complete meal on its own. Especially when paired with a side of nut and seed bread or a massaged kale salad.
Or, enjoy it as a side dish with main courses like gluten-free, dairy-free grilled cheese, swiss chard salad wraps, vegan pizza, or mushroom meatballs in pepper sauce!
How to Store and Reheat
Once cooked and cooled, leftover Thai carrot soup can be transferred to an airtight container and stored in the refrigerator for up to four days.
To reheat, warm it in a pot over medium to medium-high heat on the stove top over medium heat. Or, heat individual portions in the microwave!
Common Questions About This Vegan Thai Carrot Ginger Soup Recipe
This recipe is full of vitamins, nutrients, and fiber such as vitamin A, vitamin C, vitamin K, iron, magnesium, and manganese. In addition, it’s fairly low in saturated fat and contains a good dose of healthy fats, which help your body absorb the nutrients! As a result, it’s a well-rounded, nutritious dish that provides many essential nutrients and can help boost your immune system through cold and flu season.
We recommend peeling the carrots for this recipe. Otherwise, they may not blend well, and you could be left with a gritty texture.
Yes! Cooled soup can be frozen for up to three months. For easy storing and reheating, we love to transfer it to souper cubes and freeze until solid. Then, just transfer the cubes to a sealable bag or freezer-safe container, and you’ve got pre-portioned cubes you can easily grab and thaw!
No, unlike other soups that require you to toss veggies with oil and roast them on a sheet pan, this soup cooks all in one pot.
More of Our Favorite
More Vegan Soups You’ll Love
If you enjoy this Thai curried carrot ginger soup, you won’t want to miss out on more of our gluten-free, vegan soup recipes below!
Thai Carrot Ginger Soup Recipe
- Total Time: 35 minutes
- Yield: 4 to 5 1x
- Diet: Vegan
Description
Make this Thai curried carrot ginger soup with seasonal ingredients in one pot in just over 30 minutes for a creamy vegan for an appetizer or main course!
Ingredients
- 1 to 2 Tablespoons avocado oil or any neutral oil
- 1 cup diced onion or 1 small onion
- 2 celery ribs, chopped
- 2 teaspoons minced garlic (2 garlic cloves)
- 1 pound carrots, peeled and chopped (reduce to 12 to 14 ounces for less carrot taste)
- 2 Tablespoons (10–12 grams) fresh minced ginger root
- 3 teaspoons Thai red curry paste (see notes)
- 2 ½ to 3 cups vegetable or chicken stock
- 2 Tablespoons tamari or coconut aminos
- ¼ cup natural creamy almond butter or cashew butter (see notes)
- 15 oz canned coconut milk or coconut milk lite (1 ½ cups)
- 2 –4 teaspoons (to taste) Asian chili sauce or sriracha to mix in for extra spice
- Lime juice
- Garnish – fresh basil, Thai basil, mint, crushed cashews or pumpkin seeds
Instructions
- In a large soup pot, combine the oil, onion, celery and garlic. Saute for 1 minute then cover and continue to cook over low heat for about 5 minutes or just until the vegetables are tender.
- Add the carrots, ginger root, curry paste and mix together. Add the stock then bring to a simmer and cook for 10 to 12 minutes or until the carrots are very tender.
- Mix in the tamari and almond butter until combined.
- Carefully transfer the mixture into a high powered blender, working in batches if necessary, or use an immersion blender in the soup pot.
- Blend the soup until pureed and creamy. Pour the purée back into the pot and add the coconut milk and chili sauce. Cook on low to medium-low until heated through.
- Add a splash of lime juice before serving. Serve hot and garnish with fresh basil or mint.
- Store cooled soup in an airtight container in the fridge for up to 4 days.
Notes
Flavor Tips – Adjust the seasonings, as desired. For more sweetness, add 2 teaspoons coconut sugar or honey. Garnish with crushed black pepper or sea salt, to taste.
Substitute Tips – Peanut butter may be substituted for almond butter. Use less than ¼ cup for less intense peanut butter flavor.
Storage Tips – This soup can be stored in freezer for up to 3 months in an airtight container. Let the soup thaw in the refrigerator overnight before warming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stove top
- Cuisine: Thai american
Nutrition
- Serving Size:
- Calories: 351
- Sugar: 13.2 g
- Sodium: 595.6 mg
- Fat: 22.8 g
- Saturated Fat: 8.6 g
- Carbohydrates: 30.3 g
- Fiber: 6 g
- Protein: 8.9 g
- Cholesterol: 4.5 mg
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