clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead photo of Thai curried carrot ginger soup on a wooden board with a spoon.

Thai Carrot Ginger Soup Recipe

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 4 to 5 1x
  • Diet: Vegan


Make this Thai curried carrot ginger soup with seasonal ingredients in one pot in just over 30 minutes for a creamy vegan for an appetizer or main course!


Units Scale
  • 1 to 2 Tablespoons avocado oil or any neutral oil
  • 1 cup diced onion or 1 small onion
  • 2 celery ribs, chopped
  • 2 teaspoons minced garlic (2 garlic cloves)
  • 1 pound carrots, peeled and chopped (reduce to 12 to 14 ounces for less carrot taste)
  • 2 Tablespoons (1012 grams) fresh minced ginger root
  • 3 teaspoons Thai red curry paste (see notes)
  • 2 1/2 to 3 cups vegetable or chicken stock
  • 2 Tablespoons tamari or coconut aminos
  • 1/4 cup natural creamy almond butter or cashew butter (see notes)
  • 15 oz canned coconut milk or coconut milk lite (1 1/2 cups)
  • 24 teaspoons (to taste) Asian chili sauce or sriracha to mix in for extra spice
  • Lime juice
  • Garnish – fresh basil, Thai basil, mint, crushed cashews or pumpkin seeds



Flavor Tips – Adjust the seasonings, as desired. For more sweetness, add 2 teaspoons coconut sugar or honey. Garnish with crushed black pepper or sea salt, to taste.

Substitute Tips – Peanut butter may be substituted for almond butter. Use less than ¼ cup for less intense peanut butter flavor.

Storage Tips – This soup can be stored in freezer for up to 3 months in an airtight container. Let the soup thaw in the refrigerator overnight before warming.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: soup
  • Method: stove top
  • Cuisine: Thai american


  • Serving Size:
  • Calories: 351
  • Sugar: 13.2 g
  • Sodium: 595.6 mg
  • Fat: 22.8 g
  • Saturated Fat: 8.6 g
  • Carbohydrates: 30.3 g
  • Fiber: 6 g
  • Protein: 8.9 g
  • Cholesterol: 4.5 mg

Keywords: carrot ginger soup, thai curried carrot soup, vegan soup, easy soup recipe