Thai Carrot & Coconut Soup

  • Author: Rohit Tripathi
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes
  • Yield: 2 Bowls of Soup 1x


A Low Calorie Healthy Soup



For Soup:

  • 400g carrots
  • 100ml thick coconut milk
  • 1 inch fresh ginger
  • 1 tbsp vegetable stock powder 1 tbsp chilli infused oil
  • 1 tsp caraway seeds
  • 1 tsp dried parsley
  • 1/2 tsp garlic salt

For garnish:

  • Fresh parsley
  • Croutons
  • Chilli flakes


  1. Peel the skin off the ginger and chop it into small cubes. Cut carrots into 1-2cm chunks.
  2. Fill the pot halfway up with water and bring it to boil. Add stock powder, carrots and ginger. Cook for 20-25 minutes until the carrots soften and can be easily pierced with a fork.
  3. Once the carrots are thoroughly cooked, pour the contents of the pot into a blender along with coconut milk, chilli oil and garlic salt. Blend at a high setting until the soup is creamy and smooth. If you prefer a thinner consistency, add more water and blend again until you are satisfied with the consistency.
  4. Add dried parsley and caraway seeds, and simply stir them in with a spoon. Pour the soup back into the pot and heat it back up before serving.
  5. Top with chopped fresh parsley, croutons and chilli flakes for some extra kick.

  • Category: Appetizer
  • Cuisine: Thai


  • Serving Size: 2
  • Calories: 236
  • Sugar: 12.2
  • Sodium: 163
  • Fat: 14.7
  • Saturated Fat: 12.8
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 7.1
  • Protein: 3.6

Keywords: Vegan, Healthy Soup, Thai Soup, Coconut Milk Soup