Thai Carrot Ginger Soup

Prep Time

10 Minutes

Prep Notes

  • Dice the onions, Dice the ginger, and chop the carrots

Cooking Time

20-30 Minutes


4 Servings


  • 2 tablespoons olive oil, coconut oil, or ghee
  • 1 large onion, diced
  • About 1 inch slice of fresh ginger, peeled and grated (about 1 teaspoon)
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 3 cups broth or water
  • 2 pounds carrots, peeled and chopped into coins
  • 1/4 cup coconut milk (or other milk)


  1. Place a stock pot on a medium heat and add the oil
  2. Add the onions and cook for 5 to 10 minutes, or until they become translucent
  3. Add the ginger, curry, and sea salt to the onions and stir to coat them evenly
  4. Add the stock or water, and the carrots
  5. Bring to the soup to a boil and then simmer for 15-20 minutes or until carrots are tender throughout
  6. Add coconut milk and stir until blended well
  7. Blend the soup with a blender stick or do it in batches in a blender. If you do it in batches let it cool first for a bit. 
  8. Serve with toppings of your choice such as sunflower seeds, pumpkin seeds, or garnish with rosemary


  • Can add butternut squash
  • Can play around with recipes and use additional spices such as turmeric or coriander