Thai-Style Coconut, Carrot & Coriander Soup

Thai carrot soup

What’s with this dreary, January weather?

I woke up this morning and it was cold, drizzly and DARK. So very dark. And it didn’t get much brighter as the day wore on!

I don’t know about you, but I am completely over winter now (I always am the second that Christmas is out the way!). I crave warmth, sunshine and lighter, brighter days.

If you’re feeling those January blues too, then this soup is the perfect ray of sunshine to brighten your day! After all, what could be more gorgeous than the vibrant orange of this Thai-Style Carrot & Coriander soup?

vegan carrot coriander soup

Carrot and coriander soup is one of my all time favourites, but this one comes with a slight Thai twist, made with rich coconut milk, Red Thai curry paste and some Thai herbs.

Of course, it tastes utterly delicious and completely perfect for no spices at all – the sweetness of the carrots with the coriander is enough to make you smile, all on its own!

I topped mine with a few spelt pretzels from the amazing Indie Bay – such a great idea for a crouton substitute! – and some coconut yoghurt, and served with crusty sourdough. In other words, heaven in a bowl!

Sam x

Thai-Style Carrot & Coriander Soup


  • Serves 2-4
  • 1 tbsp coconut oil
  • 9 carrots, washed and chopped
  • 1 potato or sweet potato, roughly chopped
  • 1/2 red chilli, deseeded and finely sliced (optional – omit for a milder, less spicy taste)
  • 3 cloves garlic, minced
  • 2 cm ginger, peeled and minced
  • 1 stalk lemongrass, bruised
  • 1-2 tbsp Red Thai Curry paste
  • 1 tsp Thai spices (I used Spice Sanctuary Thai it Right) – optional
  • Large handful fresh coriander
  • 1 tin coconut milk (I used Coconut Merchant)
  • 1-2 cups vegetable stock
  • Salt and pepper, to season
  • Juice one lime
  • 1 tsp coconut sugar (optional)
  • Coconut yoghurt, coriander leaves to serve (optional)
  • Method:
  1. Start by heating the oil in a pan. Add the garlic and chilli and saute on a low to medium heat for a few minutes. Add 7 of the carrots and the potato, along with the Red Thai paste, the ginger, lemongrass and the spices and fry, stirring often, until the carrots are starting to soften.
  2. Pour in your vegetable stock and coconut milk, ensuring it just covers your veg, and continue to cook on a low heat until the carrots and potato are completely softened.
  3. Place in a blender along with the fresh coriander and the 2 raw carrots, then blend until smooth – add more vegetable stock if you want a thinner soup!
  4. Season to taste, adding in the lime juice and coconut sugar to taste, too.
  5. Serve warm with crusty sourdough, more coriander and a drizzle of coconut yoghurt.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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