Thai Carrot Soup

This vegan carrot soup recipe is fast, flavorful and nutritious. In 30 minutes or less, you’ll have a piping hot bowl of savory, spicy, satisfying soup. What could be more perfect for a cold winter’s day? And it’s gluten free, and packed with fiber and protein from red lentils!

Carrot Soup Recipe No Dairy
A warming vegan carrot soup recipe with ginger and coconut milk

Thai Carrot Soup

1 small onion, chopped

2 garlic cloves, coarsely chopped

1” X 1” piece of fresh ginger, peeled and chopped

Red pepper flakes, to taste

2 Tbsp olive oil

3 ½ cups carrots, chopped

10 ounce package of frozen butternut squash

3 cups broth (fake chicken or vegetable)

13.5 ounce can of lite coconut milk

½ cup red lentils

3-4 Tbsp Thai red curry paste (I used Thai Kitchen)

⅓-½ cup fresh orange juice

2-3 Tbsp lime juice

½ cup fresh cilantro, chopped

Carrot soup recipe vegan

1. In a large, heavy pot or dutch oven, add onions, garlic, ginger, red pepper flakes and olive oil over medium heat for 3-5 minutes, or until onions are translucent. Add carrots and butternut squash, and sauté for another 3 minutes. Stir occasionally.

Vegan Carrot Ginger Soup with Red Lentils

2. Add broth, coconut milk, lentils and red curry paste to the pot. Bring to a boil, and then, turn down to low heat, cover and simmer for 20 minutes or until carrots are very soft.

How to Make Vegan Carrot Soup

3. Using an immersion blender or using a standard blender, blend the soup until it is smooth. If you use a standard blender, return the soup to the pot once it is smooth.

Vegan Carrot Lentil Soup

4. Stir in the orange juice, lime juice and cilantro. Taste and adjust seasonings, if needed (ie more lime juice? Salt?). Serve with fresh cilantro or red pepper flakes.

Vegan Carrot Soup Recipe Coconut Milk
Vegan Thai Carrot Soup Recipe

Print Friendly, PDF & Email

Leave a Reply