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Home > Vitafriendspku > Recipes > Creamy Thai Carrot Soup
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Creamy Thai Carrot Soup

  • RECIPE MAKES: approx. 4
  • PREP TIME: 10mins
  • COOK TIME: 40mins for roasting carrots & 30mins for soup
Step 1

Preheat oven to 180C.  Line a baking tray with baking paper for easy cleanup.   

Step 2

Peel carrots, cut on the diagonal so each piece is ~ 2-3cm thick, place on the baking tray. Sprinkle carrots with half the oil and a pinch of salt, toss to coat. Arrange in a single layer and roast until slightly browned, ~ 40 mins. 

Step 3

Meanwhile, in a large saucepan, heat remaining oil over medium heat, fry onion until soft and translucent; ~5mins.  .

Step 4

Add garlic, coriander, cumin, and paste, cook until fragrant, ~1 min., stirring constantly.  

Step 5

Add stock (and or water) stir well, scraping off any onion/spices stuck to the saucepan’s base.  

Step 6

Add roasted carrots to saucepan. Bring mixture to the boil over high heat, reduce heat, simmer 15 mins, allowing flavours to meld. 

Step 7

Add butter and lime juice (if using), allow to cool slightly before transferring in batches to a blender, pulse until smooth.  


Step 8

Serve hot with cracked pepper and coriander (if using).

Serving suggestion:

For a complete meal, try serving soup with warm Fate LP bread (See Low-Protein-Bread)  

For a thinner soup, try adding more stock or water.  

  • 1kg carrots, peeled and cut 
  • 1-2 Tbsp olive oil 
  • Pinch of salt 
  • 1 medium brown onion, finely chopped 
  • 2 cloves garlic, crushed 
  • ½ tsp ground coriander 
  • ¼ tsp cumin
  • 1Tbsp thai red curry paste (check label for protein) 
  • 4 cups vegetable stock (or water) 
  • 2 cups water 
  • 1 Tbsp butter (optional) 
  • 1 tsp lemon juice (optional) 
  • Freshly ground pepper (optional) 
  • Fresh coriander to garnish (optional)