Inspired by Thai flavors, this is an easy vegan coconut curry carrot soup recipe with coconut milk, red curry paste, butternut squash, red lentils, orange juice and lime juice. It’s creamy, spicy, savory, satisfying, and takes 30 minutes or less to make!
A few things…
- ・This recipe calls for ½ tsp red pepper flakes. If you like more spice, add more. If you like less (or you’re using a very spicy prepared red curry paste), add less or skip it.
- ・Prepared red curry paste can vary in spiciness. I used Thai Kitchen Red Curry Paste, which is easy to find in most major U.S. grocery stores. I did not find it spicy at all. If your preferred brand is spicier, use less, taste the broth after it’s simmered for a bit, and add more if needed.
- ・You can reserve the chopped fresh cilantro and use it to top the soup, or you can stir it right into the pot at the end.
This vegan coconut curry carrot soup recipe serves 4-6.
Check out more UVK recipes, like Butternut Squash Spinach Soup, Vegan Jackfruit Chickpea Curry Shepherd’s Pie, Roasted Carrots and Chickpeas with Harissa Dressing or Vegan Tofu Salad with Curry-Lime Dressing.
And thanks so much for being here 💚
Coconut Curry Carrot Soup
1 tsp coconut oil (or the neutral oil of your choice, like canola or grapeseed)
1¾ cup diced onions (OR ~1 medium onion, chopped)
3 large garlic cloves, finely chopped
1 Tbsp minced fresh ginger
½ tsp red pepper flakes (see note above)
3 cups sliced carrots (OR ~5 carrots, peeled and sliced)
1¾ cup peeled and cubed butternut squash (OR 10 ounce package of frozen butternut squash)
3 cups fake chicken broth (I used 1.5 Edward & Sons Not-Chick’n Bouillon cubes + 3 cups water)
13.5 ounce can of unsweetened coconut milk
½ cup red lentils
3 Tbsp Thai red curry paste (I used Thai Kitchen – see note above)
¼ cup orange juice
3 Tbsp lime juice
½ cup chopped fresh cilantro
1. First, you’ll sauté the aromatics for the vegan coconut curry carrot soup. In a large, heavy pot or dutch oven, add the coconut oil, onions, garlic, ginger, red pepper flakes. Stir constantly over medium heat for ~5 minutes, or until onions are soft.
2. Add the sliced carrots and butternut squash to the pot. Stirring every now and then, sauté for another 3 minutes.
3. Add the broth, coconut milk, red lentils and red curry paste to the pot. Bring to a boil, and then, turn down to low heat. Cover the pot. Simmer over low for ~15-20 minutes or until carrots are very soft and the lentils are cooked through.
4. Now, it’s time to blend the coconut curry carrot soup. Use an immersion blender or add the soup to a regular blender. Blend until the soup is completely smooth. If you use a regular blender, add the soup back into the pot.
5. Stir in the orange juice and lime juice. Taste the coconut curry carrot soup and adjust seasonings, if needed (More lime juice? orange juice? Thai red curry paste?).
6. Then, either stir the fresh cilantro right into the pot (as shown above) or use it to top your bowls of soup. Serve.