Thai Carrot Soup

This recipe is big on flavour and freshness. It’s gluten-free, vegan and 100% satisfying.

 Thai Carrot Soup


Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 6 servings


  • 8 cups vegetable broth

  • 6 lime leaves *see notes

  • 3 stalks lemongrass, top inch cut off, outer leaves removed and sliced in half lengthwise

  • 1 tbsp. oil

  • ½ a of bunch cilantro, stems separated from leaves, chopped

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 tbsp. grated ginger

  • 1 tbsp. yellow curry paste

  • 1 tsp. ground cumin

  • 1 tsp. ground coriander

  • 2lbs carrots, peeled and chopped

  • 1 can coconut milk

  • 1 tsp. Asian hot sauce (sriracha or sambal oelek)

  • Juice and zest of 1 lime

  • Salt and pepper to taste

  • 3 tbsp. extra virgin olive oil

*I found fresh lime leaves at CO-OP midtown but another good place to find them would be at the Asian supermarket. You could substitute dried ones if it’s all you can find. If you can't find either of these double the amount of lime/zest.


Bruise the lemongrass with the handle of a knife to release the flavours. Bring the vegetable stock to a simmer in a large pot with the lime leaves and the lemongrass.

Heat 1 tbsp. oil over medium heat in a heavy bottomed soup pot. Add in onion and cilantro stalks (set the leaves aside for later use) and sauté for 2 minutes. Stir in garlic, ginger, curry paste, cumin and coriander and sauté for 3 minutes, stirring often. Add in carrots and cook for an additional 4 minutes, then pour in the warm vegetable broth. Bring to a boil and simmer until the carrots are soft, approximately 15 minutes.

Once the carrots are cooked, remove the lime leaves and lemongrass stalks. Puree the soup with either an immersion blender or a regular blender/ food processor. If you are using a blender/food processor make sure to remove the middle section of the lid to let the steam escape. Place a dishtowel over top while blending so that it doesn’t splash and make a mess. Return the pureed soup to the pot and stir in coconut milk and hot sauce. Simmer for 15 minutes.

While the soup simmers, blend together the remaining 3 tbsp. of olive oil with the cilantro leaves and a pinch of salt. You can use an immersion blender for this, a small food processor or a pestle and mortar.

Stir in lime juice and zest right before serving and season with salt and pepper to taste. To serve, spoon into bowls and top with cilantro oil. In the photos I also garnished the soup with a little bit of the coconut milk that I saved from the can.