Thai Carrot Soup

by Pia Haugseth
30 min
Thai Carrot Soup
If there's one ingredient we always have in the fridge, it's carrots, and this soup is waiting for you to make it. Red curry paste and coconut milk give it a fantastically delicious taste and if you're clever, you can use leftover vegetables you have in the fridge. Cauliflower stalk, broccoli stalk, onion, a potato... It doesn't hurt to use more vegetables here.


  • 1 clove garlic
  • 1 x shallots
  • 2 x carrots
  • 2 x spring onion
  • 4 dl water
  • 1/2 x vegetable bouillon
  • 1 tbsp red curry paste
  • 2 1/2 dl coconut milk
  • 1/4 x lime
  • 1 handful cashews


  1. Fry minced garlic and chopped shallot until soft to a frying pan with coconut oil. You can also use neutral oil if you prefer.
  2. Chop the carrot and the bright part of the spring onion into small pieces. Add this to the pot. Add water, vegetable bouillon and red curry paste. Cook until the bouillon cube dissolves and the carrot is tender.
  3. Add coconut milk and lime juice and use an immersion blender so that the soup is smooth.
  4. Top the soup with finely chopped spring onion, chopped cashew nuts and razor-thin slices of carrot.