This Thai ginger carrot soup is super comforting, healthy & ready in 30 minutes if you use a pressure cooker or Instant Pot. The flavors are bold, the texture is creamy, the recipe healthy and it becomes a complete meal if you top it with some noodles!
Looking for more carrot recipes? Try my Honey Ginger Roasted Carrots with Carrot Greens Chimichurri or Vegetarian Gyoza Potstickers with Carrot and Paneer!
I apologize if its not soup season in your part of the world but we can have something called 'Bangalore weather' at the drop of a hat. Which basically means that it's pleasant enough to pass on the salad and skip to soup instead.
And I'm not complaining either because I'm in love with this utterly delicious Thai ginger carrot soup that takes all of 30 minutes to make. And is the most satisfying thing in the world right now.
I made such a big batch on Tuesday that I ate it for three days straight, and now that it's over I'm wishing it wasn't.
Recipes like this ginger carrot soup are such a must have in your back pocket. Because when you have next to nothing in your refrigerator you can whip this up. And dinner is ready. Or lunch. Or a snack. It never fails to satisfy.
I made this Thai ginger carrot soup in the pressure cooker or my Instant Pot and it was ready in 15 minutes. Which makes cooking this super fast. And if you have an immersion blender, this carrot soup also becomes one pot, because you can just blend everything in the pot.
Ingredients You'll need for Thai Ginger Carrot Soup
The best thing about this recipe is that it requires just a handful of ingredients, most of which you’ll mostly already have at home. Here’s everything you need to make this delicious Thai ginger carrot soup:
- Thai red curry paste: The hero ingredient of this recipe, and gives the soup that authentic Thai flavour. I have used a ready-made Thai red curry paste here. This paste is easily available in both grocery stores and online.
- Ginger: Cleaned, peeled and roughly chopped. The ginger really complements carrot
- Onion: For balance
- Carrots: Peeled and roughly diced. I would recommend using firm, orange carrots that are readily available all-year round. They deliver the best colour and texture to the soup.
- Water: To balance the consistency of the soup. You can even replace water with a broth, but I personally prefer water for this recipe.
- Peanut Butter: I know this is a really unexpected ingredient, but peanut butter really takes the flavours of this soup several notches higher. It makes the soup creamier and delivers such a nutty and earthy flavour that alleviates the whole dish.
- Noodles: Any noodles to make this a meal - I used vermicelli noodles
- Peanuts: Roasted and coarsely crushed to be used as a garnish. Adds a lovely layer of texture and flavour.
- Lime juice: For a dash for freshness.
- Oil: Any neutral oil such as peanut, canola or sunflower will work for this recipe.
How to make Thai ginger carrot soup
1. Heat oil and add the red thai curry paste, ginger and onions and saute for a few minutes.
2. Add the carrots, water (or broth) and salt.
3. Mix to combine.
4. Bring the pressure cooker to high pressure and cook for three whistles. Turn it off, and let the steam release naturally.
5. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar.
6. Top with your favourite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
Richa’s top tips to make the best Thai ginger carrot soup
- This recipe just uses carrots, but you can add other veggies such as cauliflower or potato/sweet potatoes as well. The taste might change a little bit, but it will still be delicious. Plus it’s a great way to sneak in more veggies into your meals.
- Make sure to cut the carrots into even-sized pieces to help them cook evenly and prevent under or overcooked bits. This will ensure that your soup blends evenly, and has a nice creamy texture.
- I have used a hand immersion blender to blend the soup. This does not give the creamiest result. But I like my soup to have a little more texture, so I prefer mine this way. If you want a more creamy result, you can blend yours in a mixer. However, make sure to allow the mixture to cool completely before blending it in a mixer grinder.
This is one of those recipes that gives me the warm, fuzzy feels. You get yourself some in a mug if you want to warm your hands while you sip on it (yessss that feels sooo good), or pour yourself a ladleful in a bowl, and top it up with some noodles or rice + crushed peanuts + chopped cilantro + big squirt of lime juice, and you have a meal that's suddenly phenomenal and comforting at the same time.
Are you getting the feels too?
Can you make this Thai ginger carrot soup on the stovetop instead?
Absolutely, all you have to do is saute the thai red curry paste in a little oil, and then dump everything else, along with water or broth and simmer everything till the carrots are tender - about 15-20 minutes. Once it cools a bit, blend and enjoy!
Also, before I go, I have to mention this. Denver's reaction when I told him there was carrot soup --> 🤢🤢🤢 and Denver's reaction after he tasted this Thai carrot soup --> 👌👍🙌👏👅 so this carrot soup is vegan, healthy, spicy and husband approved.
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Thai Ginger Carrot Soup
- 1 teaspoon Oil
- 3 tablespoons Thai red curry paste
- 1 inch Ginger peeled and roughly chopped
- 1 small Onion roughly diced
- 5 large Carrots peeled and roughly diced (large)/ use 7-8 if the carrots are small
- 2 cups Water or Vegetable Broth I prefer water
- 1 teaspoon Salt
- 2 tablespoons Peanut Butter
- Roasted peanuts and lime juice for topping
- Traditional Pressure Cooker: Heat oil and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring the pressure cooker to high pressure and cook for three whistles. Turn it off, and let the steam release naturally. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
- Instant Pot: Turn the Instant Pot on on saute mode. Heat oil. Saute the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Put the lid on and turn the valve to sealing. Set on high pressure for 12 minutes, and then do a quick release. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
- Stove top: Heat oil in a pot and add the red thai curry paste, ginger and onions for a few minutes. Add the carrots, water (or broth) and salt. Bring it to a boil and then simmer till the carrots are cooked through and soft - approx 15 to 20 minutes. Mix in the peanut butter and then blend using an immersion blender or wait for the soup to cool completely before blending in a blender jar. Top with your favorite toppings aka noodles, coriander, roasted peanuts and lime juice and serve hot.
Madhuri Murthy says
5 stars for this wholesome recipe. So simple yet so flavourful. One of the best recipes. Made it in the instant pot and love how quick it was to make. The surprise element peanut butter.
Susan Zoltner-Forbes says
Very delicious. I made it with 6 carrots and a bag of cubed pumpkin! Excellent!
Really glad you liked it!
I made your Thai Ginger Carrot soup in my Instant Pot. It is so delicious and so simple! This is the first time I used peanut butter in a ginger carrot soup and really liked it this way!
Sooo glad you liked it Jeanette
Can you freeze this??
Yes, this freezes well!
Do you simply peel the entire ginger piece and use those slices?
Yes Ken, just use the slices because everything gets blended later anyway
Joan T. says
Hello--We have peanut allergies in my family. I know, I really miss it. How is the omission of the peanut butter going to affect the taste of the soup? I will be adding it to my serving, but I am the only one not allergic. Is there a non-nut alternative to add?
Hey Joan - try adding almond butter instead if that works. It's not a true alternative, but it will add a similar nutty flavour.
I'm trying to decide what to make for lunch right now and all your recipes are making me hungry. 🙂 Definitely trying this one soon. Love everything about your blog. 😀
Christina Noe says
Is there a certain kind of noodle you recommend for topping?
Easy to make, healthy and delicious! Couldn't ask for more! I have made quite a number of recipes from your site Richa and they have been great. Thanks for making cooking fun!
Thank you so much Deepika! You made my day 🙂