Thai Coconut Carrot Soup

Asian Soups

thai coconut carrot soup

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!

Thai Soup Secret cover

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.

Thai Coconut Carrot Soup Recipe

thai coconut carrot soup

Thai Coconut Carrot Soup

This is a dairy-free creamy carrot soup with coconut milk and Thai herbs and seasonings!

Course Appetizer, Main Course, Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Craig Fear


Seasonings, to Taste


  1. Heat coconut oil and add shallots or onion, garlic, galangal or ginger and lemongrass and simmer for a few minutes until fragrant.
  2. Add broth and bring to a boil.  Add carrots, kaffir lime leaves and fish sauce and reduce heat a steady simmer, cover and simmer until carrots are tender, stirring occasionally, about 10-15 minutes.
  3. 3.Add coconut milk, optional bird’s eye chile and cilantro and simmer another 5-10 minutes
  4. Fish out lemongrass, galangal, kaffir lime and bird’s eye chile.
  5. Puree with a handheld immersion blender.
  6. Ladle into individual bowls and add seasonings, in any amount and in any combination you prefer, to taste.

More Thai Soup Recipes to Try

This Thai coconut carrot soup is dairy-free and customizable to your taste by tweaking it with different combinations of salty, sweet and sour seasonings.
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Thai Coconut Carrot Soup

About the Author

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.

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