Easy Thai Carrot Soup Recipe that is Vegan, Vegetarian, Gluten-free, and Paleo! | | #healthy #vegetables #gf

Easy Thai Carrot Soup

Quickly make this easy thai inspired carrot soup with fresh ingredients. Adjust the amount of chili and ginger used to make it kid-friendly. For extra thai flavor, add a teaspoon red curry paste with the coconut oil.
Course Entree, Soups
Cuisine gluten-free, Paleo, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Makes 8 .5 cups of soup
Calories 121 kcal
Author Vanessa @


  • 1 1/2 teaspoon Coconut Oil
  • 1 large Yellow Onion diced
  • Small knob of fresh Ginger peeled, grated
  • 2 - 4 Garlic Cloves minced
  • 1.5 lbs 750 g Carrots (peeled, roughly diced)
  • 3 cups Low Sodium Vegetable Broth
  • small handful Cilantro
  • 1 Cayenne Pepper diced, optional
  • 1 can of Coconut Milk
  • 1 - 3 teaspoons Fresh Lime Juice optional


  1. Melt coconut oil in over medium-high heat in a medium sized stock pot. Add onion, garlic, and ginger to pot and cook for 5 minutes. Add carrots and cook for 3 more minutes. Stir broth and cilantro into pot and bring to a boil. Once boiling, lower heat, cover pot and simmer until carrots can easily be pierced with a fork. This will take anywhere between 15 and 40 minutes depending on the size of the diced carrots.
  2. When carrots are soft, puree using an immersion blender or add to a blender to puree. Return soup back to stock pot and add coconut milk and more water if too thick.
  3. Add lime juice and more salt to taste.
  4. Garnish soup with cayenne pepper and fresh cilantro leaves. Serve hot.

Recipe Notes

1.) To make this a low calorie soup with only 69 calories in a cup, omit the coconut milk.2.) I'm a big fan of steaming vegetables since it helps preserve more nutrients. If you wish, you can steam your carrots first and add then to the pot with boiling water. Then immediately puree and serve. 3.) The reason I add the cayenne pepper as a garnish is to keep this kid friendly. If you prefer a spicier soup. Add you diced cayenne chili pepper to the stock pot at the same time you add the onions, garlic, and ginger. This will allow the spice from the pepper to evenly spread throughout the entire soup.4.) You can substitute the coconut oil with olive oil, if needed.

Nutrition Facts
Easy Thai Carrot Soup
Amount Per Serving (1 cup)
Calories 121 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Carbohydrates 13.5g5%
Fiber 3.1g13%
Sugar 6.1g7%
Protein 1.6g3%
* Percent Daily Values are based on a 2000 calorie diet.