Thai Carrot Soup

Robyn Reiss
Sales Associate


  • Extra Virgin Olive Oil or cooking oil of you
  • 2 cups yellow onion, diced
  • 3 cloves garlic, minced
  • 1” piece fresh ginger, minced
  • 1 teaspoon ground turmeric
  • 2 tablespoons red curry paste (or 1 tablespoon curry powder)
  • 1 teaspoon brown sugar
  • Kosher salt
  • Black pepper
  • 3 cups carrots, peeled & diced
  • 3 cups sweet potatoes, peeled & diced
  • 3 cups chicken or vegetable stock
  • 1 cup unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce


  1. Heat oil in a large heavy bottom pot over medium heat. Add onions, cook for 3 minutes or until translucent in color. Stir in garlic, ginger, turmeric, curry paste/powder, and brown sugar. Season with kosher salt and a few grinds of fresh black pepper to taste. Continue cooking for 2 minutes to toast and bloom the spices.

  2. Add carrots, sweet potatoes, and stock and season with kosher salt to taste. Bring to a simmer then reduce heat to low. Simmer for 15-20 minutes or until the vegetables are tender.

  3. Puree the soup either with an immersion blender or in batches in a blender. Return soup to pot. Stir in coconut milk, lime juice and fish sauce. Adjust seasoning with salt and pepper to taste.

  4. Optional garnishes include: diced and roasted carrots and sweet potatoes, toasted cashews, cilantro, scallions, peanuts, toasted unsweetened coconut, sesame seeds, mint, yogurt