Silky Smooth Thai Coconut Carrot Soup
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Silky, spiced, and kissed with citrus and herbs
📜 Introduction: Rooted, Present, and Honest
There’s something about this soup that feels both gentle and bold — the sweetness of carrots, the creaminess of coconut milk, and the quiet fire of ginger and Thai-inspired spice. It’s vibrant, velvety, and nourishing in the way that a good soup should be: simple to make, rich in flavor, and easy to love.
Whether your carrots come from the garden or the farmer’s market, this is a beautiful way to bring them to the center of the bowl.
❤️ Why You’ll Love This Recipe
- Creamy and rich without dairy
- Naturally vegan, gluten-free, and nourishing
- Full of anti-inflammatory ingredients
- Freezer-friendly and great for meal prep
- Sweet, savory, and gently spicy
⏱ Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: ~35 minutes
- Servings: 4
- Dietary Info: Vegan, gluten-free
Key Ingredients at a Glance:
- Carrots
- Coconut milk
- Fresh ginger
- Onion + garlic
- Lime juice + optional chili
🧺 Ingredients
- 1 Tbsp coconut oil or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1½ lbs carrots, peeled and chopped (about 5–6 medium)
- 2 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 Tbsp lime juice (plus more to taste)
- Salt, to taste
- Optional: red curry paste (1–2 tsp), chili flakes, or sriracha for heat
👩🍳 Instructions
Build the Base:
- In a large pot, heat oil over medium heat. Add onion and cook for 3–4 minutes.
- Stir in garlic and ginger. Cook until fragrant, about 1 minute.
Simmer the Soup:
- Add chopped carrots, broth, and a pinch of salt. Bring to a boil, then reduce to simmer and cook for 20 minutes or until carrots are soft.
- Add coconut milk and simmer 5 minutes longer.
Blend and Finish:
- Use an immersion blender or carefully transfer to a blender. Blend until smooth.
- Stir in lime juice and adjust salt, spice, and acidity to taste.
🌿 Tip: For extra depth, stir in a spoonful of Thai red curry paste while cooking the aromatics.
🍽 Serving & Pairing Ideas
- Garnish with chopped cilantro, basil, or green onions
- Serve with jasmine rice, naan, or a crusty garden loaf
- Top with roasted chickpeas or pumpkin seeds for crunch
- Swirl in chili oil or coconut cream for extra flair
🥡 Storage & Make-Ahead Tips
- Keeps in the fridge for 3–4 days
- Freezes beautifully for up to 3 months
- Reheat gently on the stove with a splash of broth if needed
🌱 Garden Notes & Homestead Variations
- Carrots: Use any variety — purple and rainbow carrots will tint the soup color
- Herbs: Basil, cilantro, or mint all pair beautifully
- Add-ins: Try adding sweet potatoes, ginger-infused broth, or turmeric
- Spice Control: Adjust chili and curry paste to suit your family’s preferences
🌾 Final Thoughts & Invitation
This soup feels like warmth in a bowl — sweet, silky, a little spicy, and incredibly soothing. It’s simple enough to make any night of the week, and just special enough to remember.
If you make it, tag @southernsoils — I’d love to see how it nourishes your kitchen.
Looking for more cozy garden bowls? Try:
- Lemongrass-Ginger Broth with Summer Veggies
- Moroccan Spiced Tomato and Chickpea Stew
- Savory Herb and Zucchini Tart
