A Thai coconut carrot soup may not be a staple in your diet but it’s probably similar to other types of creamy vegetable soups you’ve had throughout your life. Whether your mother made them from scratch or you had them in heavily processed canned form, we all grew up with soups like cream of tomato, potato, broccoli, etc.
You can easily make a Thai version of these soups by using coconut milk in place of cow’s milk and experimenting with different combos of salty, sweet, and sour seasonings. This Thai coconut carrot soup recipe is a great example and is included in my newly released cookbook, The Thai Soup Secret!
Transform Your Health with Thailand’s #1 Superfood!
Includes 40 restorative recipes for broths, congees, and soups. All gluten and dairy-free!
For me, it’s all about finding that perfect consistency of carrots, creamy rich coconut milk, and chicken broth with Thai-infused herbs. Add a little more broth for a thinner consistency or a little less and a tad more coconut milk or even coconut cream for a thicker more coconut-rich flavor. I prefer the latter mixed with a little lime juice, a dash of fish sauce, a pinch of chile powder, and some chopped Thai basil.
This Thai coconut carrot soup recipe is included in the Thai Fusion Soups chapter of my cookbook.
Other fusion recipes include a Thai Basil Pesto soup, a Thai Bouillabaisse, a Thai Mango Gazpacho, and a Thai Watermelon Mint soup. And of course, it includes Thai soup staples like Tom Yum Goong and Tom Kha Gai.
This is a dairy-free creamy carrot soup with coconut milk and Thai herbs and seasonings!
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.