Can I use light coconut milk instead of full-fat?

You can, but it'll be watery and pathetic. Full-fat balances the spice perfectly.

Is this soup very spicy?

Mild kick. If you can't handle heat, halve the curry paste.

Easy 20-Minute Silky Vegan Thai Carrot Soup

Name: Easy 20-Minute Silky Vegan Thai Carrot Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving(s)
Cuisine: Thai
Ingredients: 250g Carrots (peeled and chopped); 100ml Coconut milk; 100ml Vegetable stock; 0.5tbsp Thai red curry paste; 0.5 Lime (for juicing); 5g Coriander (for decoration)

Why this Easy 20-Minute Silky Vegan Thai Carrot Soup recipe works

The Fat-Blooming Trick: The spicy flavour in red curry paste is carried by fats. Frying the paste in rich coconut cream releases those deep aromatics into the oil, giving your soup hours of slow-cooked depth in just a few minutes.

Perfect Balance: Sweet, earthy puréed carrots are the perfect teammate to offset the intense, fiery kick of the red curry.

Ingredients for Easy 20-Minute Silky Vegan Thai Carrot Soup

Servings

Protein Facts

1 Servings Per Recipe

Amount Per ServingKcal

202

% Daily Value *

Protein 3g

Carbs 28g

10%

Fat 9g

12%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified Protein Density

How to make Easy 20-Minute Silky Vegan Thai Carrot Soup

Toss the chopped carrots in water and boil for 10-12 minutes until fork-tender. Drain and set aside.
In the empty pot, fry the red curry paste with a splash of coconut milk over low heat. Cook for 2 minutes to bloom the spices and build the flavour base.
Chuck the carrots back in and pour over the veg stock. Use an immersion blender to completely obliterate it into a smooth puree.
Stir in the rest of the coconut milk. Simmer gently for 2 minutes to marry the flavours. Season with salt and pepper.
Ladle into warm bowls. Finish with fresh coriander (cilantro) and a heavy squeeze of lime to wake it up.

Variations and combinations of ingredients

Ginger Kick: Grate in some fresh ginger before blending for a fiery zing.

Sweet Potato Swap: Swap out half the carrots for sweet potato to add some extra solid carbs.

How to serve

Warm Starter: A gorgeous, aromatic way to start any dinner.

Low-Calorie Fuel: Pair with some high-protein flatbread for a filling, macro-friendly lunch.

Freezer Saviour: Easy to portion out and freeze so you have comfort food ready to go at a moment's notice.

Silky Soup Secrets

Spice Blooming: Always fry the curry paste in a bit of coconut fat first. It wakes up all the dormant spices and gets rid of that cold, metallic paste taste.

Roast for Depth: If you have an extra 20 minutes, roast the carrots in the oven until they are sweet and blistered before blending. The level of sweetness you get is unbelievable.

Texture Tweak: If the soup feels a bit too thick after blending, splash in some extra vegetable stock and whisk it in until it reaches your ideal creaminess.

Serving Suggestions and Pairings

Serve this alongside warm sourdough or garlic naan for dipping. Top heavily with roasted peanuts for a crucial textural crunch.

Storage and Freezing for Easy 20-Minute Silky Vegan Thai Carrot Soup

Fridge for 4 days. Freezes brilliantly for up to 3 months. Thaw overnight and reheat gently, stirring well to bring the silky texture back together.

Frequently Asked Questions

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