You guyyyyysssssss. This Thai Coconut Curry Carrot Soup is everything. I seriously wanted to slurp up the entire pot! It’s light, creamy, just a little spicy, and somehow perfectly fitting with this warmer than usual spring weather we’re having. If you like my Thai Curry Vegetable Soup, you’re going to love this one as well. It has a similar flavor profile, but a little sweeter (naturally), a little lighter, and with a silky smooth texture. It’s one of those recipes that makes you wonder, “How do so few ingredients make something that tastes SO good??”
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Make it Vegetarian or Vegan
This Thai Coconut Curry Carrot Soup is an amazingly flavorful vegetarian OR vegan treat. To make sure your soup is vegetarian, check the ingredients on your Thai curry paste. I used Thai Kitchen brand, which does not include any shrimp, but some brands do, so just double check. Also, if you want to make your soup vegan, just use coconut oil in place of butter in the first step. :)
Thai Coconut Curry Carrot Soup
Servings 6 about 1.5 cups eachIngredients
- 2 Tbsp butter or coconut oil ($0.26)
- 1 yellow onion ($0.32)
- 4 Tbsp red Thai curry paste ($1.45)
- 1 lb. carrots ($0.89)
- 1 sweet potato (about 3/4 lb.) ($0.84)
- 3 cups vegetable broth* ($0.39)
- 1 13.5oz. can full fat coconut milk ($1.99)
- salt and pepper to taste ($0.05)
Optional Garnishes
- cilantro ($0.25)
- sriracha ($0.25)
Instructions
- Dice the onion and add it to a large pot along with the butter (or coconut oil). Sauté the onion until soft and translucent (about 5 minutes).
- Once the onions are soft, add the Thai curry paste and continue to sauté for about a minute more.
- While the onion is sautéing, peel and dice the sweet potato (about 1-inch cubes). Add the sweet potato to the pot after the curry paste has sautéed, and continue to sauté the sweet potatoes while you peel and slice the carrots. Add the carrots to the pot as you slice them.
- Add the vegetable broth to the pot, stir to combine, place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a boil, then turn the heat down to low (or just above low) and allow it to simmer for 30 minutes, stirring occasionally. After 30 minutes the sweet potatoes and carrots should be extremely tender and fall apart as you stir the pot.
- Turn the heat off and remove the pot from the hot stove top to facilitate cooling (to another area on the stove is fine). Add the coconut milk and stir to combine. You can reserve a tablespoon or two of the coconut milk to garnish the finished soup, if desired.
- Use an immersion blender, or allow the soup to cool further and carefully purée in batches using a traditional blender. Once the soup is puréed, give it a taste and add salt or pepper if desired (this will depend largely on the type of broth used). Garnish with fresh cilantro and a drizzle of sriracha, if desired.
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Notes
Nutrition
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How to Make Thai Coconut Curry Carrot Soup – Step by Step Photos
Start by dicing one yellow onion and adding it to a large soup pot with 2 Tbsp butter (or coconut oil). Sauté the onions over medium heat until they are soft and translucent.
Add 4 Tbsp red Thai curry paste and continue to sauté for about one more minute.
This is the red Thai curry paste I used. I’m showing you this because it’s an ingredient that I think many people might be familiar with, but is actually in most major grocery stores now. I’ve even seen it at Walmart! So, when you’re in your international foods aisle, you’ll know what to look for. :) And if you’re unfamiliar with this ingredient, it’s basically made out of red chiles, garlic, ginger, lemongrass, and other spices and aromatics. Super yum.
While the onions are sautéing, peel and dice one sweet potato (about 3/4 lb.). Add them to the pot after the curry paste as sautéed for about a minute, and continue to sauté everything while you peel and slice 1 lb. carrots. Add the carrots as you slice them.
Add 3 cups of vegetable broth to the pot. The vegetable broth should barely cover the chopped vegetables, but don’t worry if a few poke out above the liquid. Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once it reaches a boil, turn it down to low (or just above low) and let it simmer for 30 minutes, stirring occasionally. If any sweet potatoes or carrots are out above the liquid, the steam in the pot will still help them soften and you’ll be stirring once in a while to make sure everything gets time in the broth.
After simmering for 30 minutes, the sweet potatoes and carrots should be extremely soft and should begin to fall apart as you stir the soup. Turn the heat off and move the pot to a different surface to facilitate cooling (moving to another part of the stove is fine).
Add one 13.5 oz. can of full fat coconut milk (not the stuff you find in the dairy aisle as a milk substitute). You can reserve a couple tablespoons for garnish, if you like. Stir to combine. If you’re going to use a traditional blender to purée the soup, you’ll want to let the soup cool a bit before you blend, to reduce the risk of burning yourself, should anything splatter or explode out the top of the blender. The steam from hot liquids can actually build pressure in a blender and cause the top to pop off while blending, so it’s very important to let it cool a bit first. If you’re using an immersion blender, you can blend the soup whenever you’re ready.
Purée the soup until smooth. If you’re using a regular blender, you’ll probably want to do this in batches, depending on the size of your blender. This recipe makes about 9 cups total. It’s also a good idea to drape a towel over the top of the blender when blending warm liquids, just in case there is any splatter. How gorgeous is that color?!
Once your Thai Coconut Curry Carrot Soup is puréed, give it a taste and add salt or freshly cracked pepper, if needed. If you’re using a low sodium broth you may need to add a touch of salt at the end to help the flavors pop. I decided to add a little pepper to mine because I thought I might like that little peppery bite on top of the mild spiciness from the curry paste. You can also garnish your soup with fresh cilantro, sriracha, or a small drizzle of coconut milk, if you like. :)
YUM.
Love it! I did add some ginger and red lentils and didn’t use as much curry paste. I like some texture so I mashed it up instead of puree. Will definitely make this again.
Made this today and added some honey, for sweetness. My carrots were a bit old. I used a russet potato, since I had no sweet. A tasty red curry soup!
Can this soup be made ahead and frozen…then later reheated?
Absolutely!
This was shockingly good for how few ingredients were in it, and how old the vegetables I was using up were 😂 Only sub I made was subbing in some chicken stock, as I ran out of vegetable stock. Definitely one of those recipes that will be heavily impacted by the quality/flavour of the curry paste and the coconut milk.
Yummmmm!!!!
This is definitely a “skip” recipe for me. I had to add Cayenne, a good tablespoon of Hot Curry powder to try to salvage the taste and gobs of salt. Leaves quite a bit to be desired.
Is this really supposed to be 4 Tbsp red curry paste? Maybe it’s because I used a different brand (MEKHALA Thai Red Curry paste) but 4 tbsps was the whole jar and it was unbelievably spicy, and I generally enjoy spicy food. This had me crying, nose running, everything. I have made dozens of Budget Bytes recipes so I didn’t think to read my jar of paste or to compare this recipe to other Thai red curry carrot soup recipes online, but my jar says to use 2 tsp paste:2 cups coconut milk:1.5 lbs veggies/meat and other similar recipes use similar ratios. If I had made this with half the paste or less it would be good; I might make the recipe tomorrow again with no spice and mix the two batches together.
Oh no! Curry pastes definitely tend to vary in spiciness from brand to brand so I’m sure that’s the issue!
the Thai Kitchen red curry paste is very bland imo
Absolutely outstanding!! Going in my forever rotation. I made this as listed with no subs or changes. Wonderful!
So quick and easy to make, and so amenable to improvisation. And, yes, I did indeed slurp the whole thing down in an evening. It’s that good. I fear coconut milk will be the death of me.
I Really enjoyed this soup. I didn’t have sweet potato so I used cauliflower and white potatoes(I pre baked the potatoes and added after I blended the soup). Added cumin, paprika and red pepper flakes and I removed some chunky pieces of carrot and cauliflower before blending to have a few chunky pieces let yo enjoy. It was delicious.
Added some fresh ginger, otherwise a great weekday soup!
So so so good! I followed the directions exactly, and added a touch of soy sauce at the end (my personal preference). I couldn’t stop eating it! I think it would also be super delicious with rice in it.
I made some changes to this recipe based off of what I have at home and at my local small store and I feel like it really enhanced the flavor. I mostly just changed the seasoning but also replaced the veggie broth with chicken broth (which added some protein.)
In place of the other seasonings I added cinnamon, nutmeg, ginger, a ton of chili powder, cumin, a bit of paprika, some garlic salt, pepper, a couple of tablespoons of margarine for creaminess, and because I have a sweet tooth, about 1/4 cup of sugar to add some sweetness, with parsley to garnish (I have the cilantro-tastes-like-soap gene so I almost never use it.)
It’s delicious, one of the best soups I’ve ever made. I feel like it would be a really good fall or winter soup. I’ve been sick recently with some sinus pressure and sore throat and this curry soup greatly eased that and opened up my sinuses with all its spices, and if you’re feeling unwell is fairly simple to make if you don’t mind the prep & puree, and would be good in a big batch in case you’re not feeling up to cooking later. The original recipe makes a great base recipe for experimentation like this, and the coconut milk perfectly complements the ingredients I changed as well. It’s fun to experiment and even more fun to enjoy a successful meal.
I was thinking of adding chickpeas after blending to give it that extra protein, what are your thoughts?
That would probably be good! Just make sure the chickpeas are cooked until really soft first, or else it might end up kind of grainy. White beans, like cannellini might also work.
I found it lacking in flavor. Some better red curry paste than the typical grocery store brand would probably help. I chucked in nearly as much garlic and ginger powder as curry paste, some turmeric, a quarter cup of chopped cilantro, a squeeze of lime juice, and a truly unreasonable amount of cayenne pepper to make it palatable.
It’s possible you may have just needed an extra pinch of salt. Salt really helps flavors pop.
Unfortunately I have to be very careful about my sodium intake for medical reasons. ): I can work with most recipes if I buy no-salt-added broth & canned goods.
I would have thrown in some fish sauce if I could!
I’ve made this probably a dozen times. I freeze it in double batches and it freezes beautifully.
A staple in our house now! Excellent flavour; definitely not another bland vegetable soup!
As directed, this recipe is a little too bland- the curry paste is doing all of the work. To add more oomph, add minced garlic and ginger after sautéing the onion. After adding the coconut milk, I also added lime juice and zest, and fish sauce to taste.
Besides that, I think this is a wonderful base recipe that you can tailor to your own taste.
Hi, I tried to make a soup and unfortunately it came out too sweet, what can I add to get rid of the sweetness ?
This soup will be fairly sweet by nature, due to the natural sugars in the sweet potato, carrots, and coconut milk. You can help balance that a bit with something a little salty or umami, like some soy sauce or fish sauce. A squeeze of lime juice might also help!
Thank you, the soy sauce maybe good idea!
Like others have said, I was skeptical how something could be so good with so few ingredients, but WOW! This soup is very easy and VERY flavorful. I cooked some plain white rice alongside it and put a scoop into my bowl, ladelled the soup overtop, and garnished with a lot of fresh cilantro. Fiance and I both loved it! Perfectly spicy, sweet, and salty. Definitely getting added to our rotation.
Just made some last night. It has JUST enough heat – not too mild, not too spicy. And with the sweet potato in it, it’s more filling than you’d think from looking at it.
I just made this today. Easy, quick, delicious. It will absolutely go into the repeat folder.
LOVE this recipe. I served it for guests including one vegan. Everyone asked for seconds. The recipe is easy, but it tastes so much more complex. From now on, I will always double this recipe.
I made this a little while ago and I still think about it! It’s so good!
Five stars!
This recipe is going to be part of my regular rotation. So delicious. The curry paste definitely has a bit of a kick and I might use a little bit less next time, but I have thoroughly enjoyed this soup. I don’t have an immersion blender so I used my normal blender and used a folded dish towel to cover the top while blending instead of putting the top on and risking pressure buildup. Hopefully that helps anyone else who doesn’t have an immersion blender! Thanks for this super recipe!
Tasty but next time won’t use such a large quantity of Thai chili paste. 4 Table spoons was to spicy for us.
I’m planning on trying this recipe this week but would like to add a source of protein. Do you have a recommendation for something that would work well? Lentils or beans? Chicken? I’m not vegetarian so meat is fine- I’ve just never cooked thai before so I’m not sure what makes the most sense.
I would do a red, orange, or yellow lentil. They cook quickly and they break down so they’ll blend right into the soup and their flavor goes great with both coconut and carrots.
I gotta say, every time I’m on Pinterest and see one of your recipes, I get so excited to try it! Every recipe of your I’ve ever made has come out perfectly, this included. Thank you!
This is by far one of my favorite soup recipes!! I’ve made it so many times now and is always a hit. I am making 10 jars for a soup exchange this weekend and I cannot wait for my friends to try out the soup I have been raving about!! Thank you for sharing ❤️
Very delicious. Didn’t have sweet potato so used a Yukon Gold- added 60ml pure maple syrup before puree step. Taste test after puree – added 1/2 tsp Himalayan salt, scant 1/2 tsp ground black pepper and a pinch or two of cayenne pepper. Definitely making again, only double.
Oh, and forgot to say, I also ended up adding 1 tsp curry powder.
This tastes great and the texture is amazing….but keep in mind the Thai curry paste is hot. We added a few spoonfuls of rice to our bowls. 3 of 5 enjoyed this. I found it’s more of a lunch-soup as it’s filling but somehow not satisfying for supper🤷♂️. Will make again.
Love, love, love this recipe. Thanks so much for posting.
So good and full of vegetable goodness! I reduced oil to 1 tbsp and thought it was just fine.
This is one of my favorite soups!! Great for fall & winter. I dip buttered French bread!
I want to make a big batch of this soup to freeze. Should I add the coconut milk before I freeze it, or after it has been thawed?
You should have no problem adding it before freezing. :) If the fats in the coconut milk clump up when frozen, it should smooth out after reheating and stirring.
Oh my goodness is this delicious! I’m not even vegetarian, but I just love soups like this. Thank you for the lovely recipe!
Family of 5 and we all LOVED this. Thanks for another winner!
Ive made this twice now using homegrown and homemade curry paste. One of the simplest and tastiest recipes I’ve used in a long time. Highly recommend
This was delicious! We all loved it – it has fantastic flavour and the natural sweetness is balanced by the spice and creaminess. I prefer a thinner soup so just let it down with another cup of water after blending.
This was incredibly good — genuinely the best soup I have ever made. Thank you so much for the recipe! :)
I made this and it was great! I used my Instant Pot as others have (15 minutes high pressure & quick release) and an immersion blender. I used chicken broth and a teaspoon of Better than Bouillon instead of salt to enhance the flavor. This is a keeper!
Would chicken broth work in substitute for the vegetable?
Yes!
So good! Absolutely going into my regular rotation. I made this in my instant pot, using the sauté function for onions butter and curry paste, 15 min manual release. I added in 1/4 cup peanut butter at the end and it was really good.
Do you think this would be ok with light coconut milk instead of the full fat?
We haven’t tried it with the light yet, but you could certainly try and see how it goes.
Patty, I was wondering the same thing. Did you try it?
This soup is so good! I found the recipe last month and have made it 3 times! I do a CSA share so I have a plethora of carrots and sweet potatoes. Thank you for sharing!
This soup was SO delicious–I’ve been sharing it with all my friends since making it last night. I was a little skeptical because of how few ingredients it had, I definitely thought it’d be lacking something but it wasn’t at all. Will definitely be adding to my rotation.
This. Is. Fantastic. My husband, who isn’t a huge fan of soup, had 2 bowls and tried to eat our kids’ bowls as well 😂 that is high praise indeed! I had Thai green curry paste in the fridge so I used that instead of red curry paste. Still tasted amazing. Added a squeeze of lime and some sriracha. *chefs kiss*
My grocery store was out of red curry paste, so I used 1 tbsp of curry powder I already had. Still delicious!!
We’ve done this twice now, it’s delicious. We actually made a side of rice to eat with it like how curry is often served in Indian restaurants. We’re in France so the international aisle in our grocery stores is a bit different, but we’ve used other Thai curry pastes (yellow?) and the results are still great. We also skipped using a blender but the veggies are kinda dissolving in the soup anyhow.
Happy to hear it Dana!
I am now tripling this recipe. Everyone loves it that much. So easy to prepare and absolutely delicious!
That is amazing! Thanks for sharing Ali!
After an unusually cool day in Houston, I decided that soup was as must for dinner. Found this recipe while browsing BudgetBytes and decided to give it go, since I had all the required ingredients in the pantry. This was absolutely delicious! Will keep the receipt in regular rotation. Thank you!
Thanks for sharing Emily!
I just want to say this is hands down the best soup I have ever made! I used a different brand of curry paste and only used three tablespoons and it still came out pretty spicy (next time Ill try 2 instead) BUT wow was the flavor there! My 2.5 year old also ate it but I just added a few tablespoons of yogurt to bring down the heat and he ate it no problem. He hates carrots so to get him to eat a bowl of pureed carrot is a win in my book. I cant get over how easy this was. I threw everything in the instant pot, and after sautéing everything I put the veggie broth in, put it on manual pressure of 15 min, quick release, coconut milk, and then blended it up. So easy and SO SO good. We ate it for dinner, and then hubby and I ate it for lunch, and then again for dinner with some fish on the side. We have never finished soup in 24 hours. Will definitely be making it for future events. By the way, I also made your sweet potato biscuits and we had them with the soup the first night. loved it!
Thank you Anna!
Love this soup. Thinking I could maybe do this in my instant pot? Any tips? Thanks!
I haven’t tried this in an IP, but I would probably just do the beginning sauté steps with the sauté function, then switch to the soup function after everything else is added. :)
How many days in advance can you make this soup
Are you just looking to have it in the fridge? If so it could last up to 3-5 days in the refrigerator, and a few months in the freezer.
This soup is so delicious and easy to make! Very similar to a soup we’ve eaten at our favorite restaurant in Denver, Root Down!
I (Kelly) am in Colorado too and I LOVE Root Down! This soup is so similar! Glad you like it!
I have lots of curry powder to use up, can I substitute curry powder for the paste?
Curry powder and curry paste are actually two very different ingredients and have different flavors (paste is Thai and powder is Indian). That being said, I think Indian curry would probably also taste good with the other ingredients in this soup. So it will taste completely different, but I think it would also be good. Haha
Can this be frozen?
Yes you certainly can freeze it. My best tip to freezing soups is to let it cool to room temperature. Then pour it into a gallon freezer bag, seal it up and then lay it flat in your freezer. By laying it flat it can thaw quicker and it’s easier for storage long term.
That’ great. I love how so many recipes on this site can be made ahead and frozen.
I am allergic to sweet potatoes so I replaced sweet potatoes with butternut squash in my batch. I also added jalapeno. The red curry paste wasn’t hot enough for me and my husband, ha! We’ve made red curries before, but I enjoyed the carroty and 1/2 blended take on it! It’s too light on its own for supper so I added a few nests of thin rice noodles. Good stuff, and, of course, the curry stores impeccably well for leftovers all week. Just pour over rice, eat up, and DONE!
Very yummy! I used a different curry paste though, and it had a kick. Something to watch for.
Since I’m not a vegetarian would Better Than Bouillon chicken base work instead of vegetable broth?
Yep, that would be delicious. :)
Simply Delicious! I did not have curry paste but substitute 1 tsp of curry powder for each tablespoon of curry paste. Healthy recipe.
Thank you!
I’m preparing to go on a liquid diet following jaw surgery and am looking for tasty blended soups to prep, and this looks great! However I’m wondering if there are any ways to up the calories? Do you think adding, say, rice to this would ruin the flavors? Any other suggestions on what could be added to increase calories?
Hmm, it’s hard to say how the flavor would change if rice is blended into this. I suspect that it will dampen the flavors a bit, though. You could maybe think about increasing the coconut milk, too. That’s the most calorie dense ingredient in the soup.
Hands down one of the easiest and most delicious meals to make. I serve it with chopped peanuts and cilantro, as well as some Sriracha, all over brown rice. This is #1 on my recipe heavy rotation!!
Followed this recipe exactly and was amazed by how easy yet flavorful this soup is! I used the brand of Thai curry paste pictured and did not find this too spicy.
OMG, just tried this out because I had a bunch of carrots, and I love soup. It was amazing! I only used 3 tablespoons of curry paste, but next time I would definitely use 4, maybe 5! I also added an additional cup of broth, and it turned out so good. Thank you so much for creating and sharing this recipe!
I doubled it in the slow cooker but reduced the red curry paste (just in case) and I put 4 boneless skinless chicken breasts on top. I cooked it for 10 hours on low. Chicken reserved for a different meal. I blended 3 batches with varying amounts of coconut milk and more curry paste in the vitamix. So smooth, easy and delicious!
This is my husband and my absolute favorite soup! So delicious and easy to make. We double the recipe every time. Any tips on finding the red curry paste in a larger amount? We always buy the small jars that you used too but doubling the recipe calls for 8 TBSP or 2 jars which can be expensive!
I’ve never seen it in larger jars myself, but perhaps if you have an Asian market near you they might have some in larger containers?
OK. I am the dum-dum who purchased a carton of coconut milk instead of a can of coconut milk. I had already started cooking, so I used a mix of coconut milk from the carton and heavy whipping cream. It is so gooooooooood. I’m glad I didn’t ruin it, because it’s by far one of the tastiest soups I’ve ever made. I wish I had doubled the recipe, because I’m not sure if I will share.
You’re not a dum-dum! It’s the product manufacturers who didn’t come up with a name that was already in use (“coconut milk”) for their new product that are dum-dums. :P This causes a LOT of confusion everywhere.
Wow, super yummy healthy recipe! It has a pretty good kick (may depend on the brand of curry paste you’re using) so I might cut it back to 3 tablespoons next time, but overall I’m really happy with the results!
SO GOOD! Thank you! Easy, too, and healthy! I might toss it all in the slow cooker next time.
This soup is terrific and so easy to prepare. It is such a good blend of flavors. Thanks
Hi Beth. Do you have an immersion blender? How much do you actually use it? I’m trying to figure out if it’s worth getting one.
I don’t have one because I don’t make blended soups that often, but they are 100x easier than a regular blender for things like this. They’re also nice if you make homemade salad dressings a lot. :)
Mine has a whisk attachment that I use for whipped cream. I began to make more blended soups when I got one….so I am glad I have it and it’s multi purpose.
I used a different curry paste brand and this same out way too spicy…like inedible. If you are using any other brand seriously half the amount.
I found it a really spicy too but for me, nowhere near inedible, so it might really depend on the brand you’re using. I will cut back a little on the curry paste next time I make it, but I am still enjoying this batch!
What an AWESOME recipe! So simple, healthy, tasty and fresh! I had some left over fresh spinach from another recipe that I threw a handful of into this soup. This recipe is a keeper!
This is FANTASTIC!!!! I actually did it in my Instant Pot and is turned out perfect. I put it on saute for the onion and red curry paste then added everything else and put on Manual for 10 minutes. Perfection! Thanks for another winner!
Nice! Thanks for sharing the IP method!
I’ve had this several times before and have loved it! I have some shredded chicken in my freezer from a rotisserie chicken I didn’t use all of. Do you think that would be good to add at the end, post-blending?
Sure! I add leftover rotisserie chicken to all sorts of meals like this. :)
Super good! But indeed, if you use an other brand of curry paste 4 table spoons is waaaaay too much! Maybe the one you are using is less spicy? I love spicy food, but this was chocking hazard spicy, haha! I added some broth and it was ok. But definitely a awesome recipe.
I am wondering if this will freeze well?
I think this one would probably freeze well, although I haven’t tried it with this particular recipe. If anything, you may need to just stir a bit after reheating to mix everything back together.
I’m uncertain this would freeze well. Things frozen with coconut milk tend to take on a grainy texture and separate when defrosted and rewarmed.I’d test with a small portion of it to see what happens to the soup upon defrosting.
It freezes just fine! It has a grainy texture when you reheat it, but if you whisk while reheating that goes away and it’s as smooth as when you first made it.
I have a vitamix blender and really like to make no cook soups in it; do you think I could just throw all the ingredients in the blender and blend on high until the soup gets hot?
It probably won’t taste quite the same, as the sauté steps in the beginning really concentrate the flavors and sweeten up the aromatics. Also, I don’t know much about the Vitamix, so unfortunately I can’t comment on letting it heat in the blender itself.
Wow nice soup my mother very like it this & I’m like this its very delicious to eat Thanks Budget Bytes for sharing post
Our family now has a new favorite soup. It was actually a really quiet lunch as everybody was too busy devouring their soup to talk. I have yet to make a recipe from this site that has not turned out great. This soup will definitely be made again.
This was awesome! Absolutely loved it and so did my boyfriend. Thanks Budget Bytes!
This was very tasty soup! I was short on the red thai spice paste so I used another spice mix. It was still very good.
Thanks for sharing this!
This was so delicious! Really my kind of comfort food. And bonus that it was so quick and easy to make. I wanted to add something to make it a bit more filling for dinner so I made some crunchy Thai spiced chickpeas to put on top. I got the recipe from Food & Wine. I really loved the crunch factor and flavor they added. I will be making this on the regular. Thank you for this recipe. I don’t think I’ve ever made a recipe of yours that I don’t like.
Soups like this are the only way I can get anyone to eat any vegetables! Perhaps it was my curry paste… but OMG this was so so spicy! I like spice, but I’ll half the curry paste next time. Other than that, it was a delicious soup! I made it with your homemade naan recipe which is so easy and I also just love.
I have been using budget bytes recipes for years and this is my favorite recipe to date! It was incredible! I keep telling all my family and friends about it :)
Thank you! I’m glad you enjoy it so much!!
OH. MY. GOSH. This soup is absolutely amazing! I would give it 100 stars if I could. It has such amazing flavor and is so easy and simple to make. I don’t have an immersion blender and just pureed the soup in my food processor. I will definitely be making this again!
I accidentally used a much larger yam than necessary for this soup, so after pureeing it became more of a sauce than a soup. Still delicious though! The curry paste made it a bit too spicy for me so I made every bowl with three quarters soup and one quarter yoghurt, which balanced it out nicely. I’ve been eating it for six days straight, and it’s delicious every time!
I’m feeling under the weather and this soup was something I really needed. I definitely have that sriracha on top to add a little more spice.
Oops, I didn’t rate it. 5 stars! :)
Excellent recipe. Great flavor, loved the addition of sweet potato. Making again for next week!
I love soups and I love them even more when they’re easy! As soon as I saw your recipe I had to try it. I made this last night and it was DELICIOUS. I used Better Than Bouillon chicken soup base because it’s what I had on hand and it tasted perfect.
Delicious! Easy and so yummy. Having it now with some crusty bread…
You are just amazing, Innovative idea and looks so delicious. Thanks for shearing.
Made this tonight-sooo good and so healthy, love it!! I only had about have the recommended red curry paste and it still tasted amazingly delicious. I didn’t add the sriracha, but may with the left over servings. I used chicken broth instead of vegetable since that is what I had on-hand. I will definitely make this again! Thank you so much Beth!
*half the amount of red curry paste…
Any suggestions on what to pair this with for a full meal? I really want this soup as part of Sunday dinner!
If you throw in some red lentils with the veggies, you’ll get all the protein you need to make this a great main course. Red lentils break down quickly in soups, so they won’t change the consistency much, and their flavor is a great complement to those used in this soup. This would be great with some crusty bread and roasted vegetables in Beth’s amazing chimichurri sauce.
I love the lentil idea!!
Haven’t made this one yet, but I definitely plan to. Nearly all your recipes are winners in my house, and I’d love to know if you’re ever planning to do a cookbook. Would buy!!!
She does have a cookbook, which I highly recommend! :)
I made this today, it was so good I kept mumbling comments after every spoonful! This recipe is a keeper!!
Just made this minus the sweet potato that I didn’t have. Very good warm but even better cold the next day! I’ll be making this again soon and will try it with the sw potato. @Yeni, low fat coconut might make it more watery and less rich – that’s been my experience in other Thai dishes.
how much difference will using low fat coconut milk make in the flavor? I try to use low fat instead of full fat whenever possible. the recipe looks amazing, thanks!
It will definitely be less creamy, but if you’re used to using low fat, you probably won’t mind it. :)
This is just as delicious without pureeing, as the vegetables break down so nicely. Great if you don’t have a regular or stick blender.
I love all the Better Than Bouillon flavors, too!
What about IP directions? ;)
Unfortunately I haven’t tried it in an IP yet! :)
I just tried this in my IP. Use sautee mode on normal heat for the sautee steps, then 10 min on manual, high pressure cooked it nicely!
I don’t use an IP, but directions for using a pressure cooker for carrots vary from 4 minutes to 30, depending on amount and size of cut–I would have estimated 5-8 minutes based on my pressure cooker experience, but there is that annoying time to build up pressure and cool down that would add at least another 10 minutes, although I tend to use the cold water method to speed up the cool down (carry the pressure cooker to the sink, after lifting the weight, and run cold water over it). I would cook this recipe on the stove top based on only a 10 minute time advantage–that 30 minutes of simmer is about what I need to scurry around in my kitchen prior to dinner anyway–prep a salad, tidy up, heat some bread (frozen naan?), set the table, check my email, etc. I can speed things up about 5 minutes by bringing the stock to a boil in a different pan while sauteeing the onions and curry paste, and since I won’t stir constantly, can peel and slice the carrots and sweet potato simultaneously with cooking the onion.
By the way, this looks delicious! We already love a ginger carrot soup I make several times a year.–thanks, Beth, for another winner!
You read my mind! I’d love to make this in my IP!
I made it tonight in my IP. Steps 1-4 on ‘saute’ setting [I added some water so nothing stuck to the insert]. Then ‘Soup’ setting for 12 minutes, manual pressure release, and continue with the original recipe. We had it with a loaf of rosemary/olive oil sourdough bread. To die for!!