Creamy Thai Carrot Soup



Updated from a recipe c/o Weight Watchers.


★★★★☆ 1 vote

4-6 small servings (approximately)
15 Min
15 Min
Stove Top


  • 2 c
    vegetable or chicken broth
  • 1 c
    coconut milk
  • 1 lb
    carrots, sliced
  • 1/2 c
    shallots, peeled and sliced
  • 1-2 medium
    garlic cloves, peeled and cut in half
  • 2 tsp
    *fresh* ginger root, grated
  • 1 1/2 tsp
    thai red or yellow curry paste *or* thai curry powder, to taste
  • ·
    salt, to taste
  • 6 oz
    silken tofu, drained
  • ·
    fresh mint or fresh cilantro, for garnish (or both)

How to Make Creamy Thai Carrot Soup


  1. *NOTE: Thai curry paste available at Asian markets and some grocery stores.
  2. In a medium saucepan, bring broth, coconut milk, carrots, shallots, garlic and ginger almost to the boil over medium heat. DO NOT BOIL! Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
  3. Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
  4. Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.Serve mint leaves and/or fresh cilantro on side for garnish.

Printable Recipe Card

About Creamy Thai Carrot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Thai
Dietary Needs: Vegan

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