overhead shot of bright orange carrot soup with swirls of white coconut milk

Creamy Thai Carrot Soup

5/5

If you love creamy soups with a blend of sweet heat then this soup is for you! This Thai-spiced inspired soup is super nutritious, perfect for chilly nights, feeding many mouths and freezes well so you pop leftovers in freezer then reheat for a quick weekday dinner. Or if you’re in quarantine like we are right now, it’s a perfect soup for stretching your ingredients. 

This creamy carrot soup was actually one of the first recipes I posted on Food Crush. Last week was super gloomy and rainy, while I was hanging out inside I decided to revisit a few of my first recipes. When I came across this soup I instantly started to crave the sweet heat and creamy coconut flavor and knew I had to make it again and re-vamp it up. Boy, am I glad I did! 

What you’ll need:

  • Carrots, peeled and roughly chopped
  • Onion, diced 
  • Garlic, minced
  • Cumin
  • EVOO
  • Natural almond butter or peanut butter. Just make sure it’s a natural peanut butter, not Skippy, sorry Chris
  • Vegetable broth, low sodium
  • Ground cayenne pepper
  • Bay leaf
  • Coconut Milk, full fat
  • Fresh orange juice + zest
  • Ginger, grated or minced
  • Sea salt + freshly cracked black pepper

Toppings – highly recommend / optional  

  • Extra coconut milk- for pretty swirls and cooling down the heat if needed.
  • Toasted pine nuts- for a crunch and texture.
  • Fresh parsley, cilantro, basil or mint.

You can make this soup ether on the stove top or in an Instapot if you’re looking for a quicker meal.

Method: Stove Top

1. Mise en place ( everything in place) : During my time on Food Network’s Worst Cooks In America this was the first thing we learned from Anne Burrell and Tyler Florence. When all your vegetables are cut and prepped prior to cooking you’ll have a cleaner work station. You’ll also focus on executing the recipe correctly rather than scrambling around the kitchen looking for your ingredients. So have everything you need in front of you in eyes sight. I promise you this will change the way you cook. 

2. In a large soup pot over high heat, melt olive oil. Once the oil is hot add the onion, carrots, ½ tsp salt and pepper. Cook until the vegetables start to soften, about 7-10 minutes.

3. Add garlic, freshly grated ginger, cumin and cayenne coating the veggies in the spices. Reduce the heat to medium add vegetable broth, scraping the bottom of the pot. Let simmer for a few minutes then add the bay leaf, almond butter, and coconut milk.

4. Let the soup simmer on a medium heat until the vegetables are softened, about 30-40 minutes or until the vegetables are fork tender.

5. Using an immersion blender or a standard blender, lightly blend the soup to a creamy consistency. If you’re using a standard blender place a kitchen towel over the top of the blender, this prevent steam from blowing the top off the blender and burning your beautiful face. 

6. Stir in orange zest and juice. Season with salt and pepper to taste. If it needs more heat add a 1/4 tsp more of cayenne pepper, if it needs more nuttiness add 1/2 Tbsp almond butter. Lastly if it needs a touch more sweetness add Tbsp of brown sugar or maple syrup. 

7. Serve with a drizzle of coconut milk, pine nuts and chopped fresh herbs try basil, cilantro, parsley or mint.

Instapot Method: below in the recipe block

MAKE IT NUT FREE: Leave out the pine nuts.

overhead shot of bright orange carrot soup with swirls of white coconut milk
5 from 3 votes
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Creamy Thai Carrot Soup

This carrot ginger soup is creamy and is the perfect balance of sweet and spicy. You can hardly tell that it's full of veggies. Stovetop & Instapot version.

Course Soup
Cuisine Thai
Keyword clean eating, comfort, gluten free, healthy, instapot, pressure cooker, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 222 kcal
Brittany Food Crush

Ingredients

  • 1 large yellow onion diced
  • 1 Tbsp olive oil
  • 2 lb carrots / 10 carrots peeled, roughly chopped
  • 4 cloves garlic roughly chopped
  • 2 inch fresh ginger grated or minced
  • 1 ½ tsp cumin
  • ¼ cup natural almond butter no sugar-added
  • 2 ½ low sodium vegetable broth
  • ¼-½ tsp cayenne pepper
  • 1 bay leaf
  • 1 can full fat coconut milk leave a little extra for topping
  • 1 tsp orange zest + 1 Tbsp fresh juice
  • 2 tsp sea salt
  • freshly cracked black pepper
  • Toppings:
  • Extra coconut milk optional
  • Pine nuts optional
  • Fresh parsley, cilantro, basil or mint. optional

Instructions

Stovetop

  1. In a large soup pot over high heat, melt oil. Once the oil is hot add the onion, carrots, ½ tsp salt and pepper. Cook until the vegetables start to soften, about 7-10 minutes.

    Add garlic, fresh ginger, cumin and cayenne coating the veggies in the spices. Reduce the heat to medium add vegetable broth, scraping the bottom of the pot. Let simmer for a few minutes then add the bay leaf, almond butter, and coconut milk.

    Let the soup simmer on a medium heat until the vegetables are softened, about 30-40 minutes. Using an immersion blender or a standard blender, lightly blend the soup to a creamy consistency. Place a kitchen towel over the top of the blender if using a standard blender.

    Before serving add orange zest, juice and salt, if needed. Serve with a drizzle of coconut milk on top.

Instapot

  1. Using the sautee/brown setting: melt the oil, once the oil is hot add the onion, carrots, ½ tsp salt and pepper.

    Cook until the vegetables start to soften, about 5 minutes. Add garlic, fresh ginger, cumin and cayenne coating the veggies in the spices. Turn off the Instapot and add vegetable broth, scraping the bottom of the pot so nothing sticks. Add the bay leaf, almond butter, and coconut milk.

    Put the lid on and sealed so no steam can escape. Now put it on the soup setting and let cook for 10 minutes.

    Release the steam, season to taste with salt and pepper. Using an immersion blender or a standard blender, lightly blend the soup to a creamy consistency. Place a kitchen towel over the top of the blender if using a standard blender.

    Before serving add orange zest, juice and salt, if needed. Serve with a drizzle of coconut milk on top.

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