Thai Coconut Carrot Soup

Servings 4 Serves


  • 3 tablespoons coconut oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 large piece ginger peeled and grated, 4 to 5 inches
  • 1 stalk lemongrass trimmed, crushed and minced
  • 1 medium red chili seeded and chopped
  • 2 tablespoons red curry paste
  • 5 cups vegetable broth
  • 1 28-oz. can crushed tomatoes
  • 1 medium celery root peeled and chopped
  • 4 large carrots peeled and chopped
  • sea salt and freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 14.5-oz. can full fat coconut milk
  • 2 green onions sliced
  • 1 handful cilantro chopped


  • Heat coconut oil in a large stock pot over medium heat. Once oil is hot, add onion, garlic, ginger, lemongrass, and chili. Saute for 1 to 2 minutes or until onion is translucent and garlic is golden. Stir in curry paste, then add broth, tomatoes, celery root, carrots, and spices (salt through cayenne).
  • Bring to a boil, then reduce heat to medium low and simmer for 20 to 30 minutes, or until carrots are tender.
  • Transfer soup to a blender, and puree until smooth (this may take a few batches). After it’s all blended, return it to stock pot over medium heat.
  • Stir in coconut milk and adjust spices as needed. Allow to simmer for 10 minutes, then serve with a garnish of green onions and cilantro.
Tried this recipe?Let us know how it was!