Thai Carrot Soup

Autumn is now in full swing here in Wales, the mornings are growing cold and, according to some, snow isn’t too far away. With the weather in mind, soup appears to be the most sensible meal to opt for, particularly when the evening menu features a roast chicken. Not only is this soup incredibly comforting, it also brings with it all the health benefits of its fragrant ingredients. Ginger, for instance, is known to have many health benefits, from pain relief (check out this blog link) to prevention of nausea. It isn’t widely used in herbal remedies for nothing, you know.

This is my own recipe and a jolly fine one at that, though I can’t admit to having had the brainwave myself. Indeed, one of my favourite past-times when out food shopping with my dear mother is to cast my eye over all the expensive soup they stock. Thai Carrot Soup sounded so delicious that I simply had to give it a try, and the result was rather delicious. The flavour of this soup is subtle, though at the same time ever present and distinctive – which I suppose is the quality of most fragrant ingredients. The key to making a successful Thai soup is not to be scared of adding what would usually be considered a shocking amount of punchy flavour – they will be mellowed out once the coconut milk has been added. In fact, if any less than the amount suggested in the recipe is added then one may find oneself a little glum.

It appears to me that rather a lot of people hold the misconception that soup is watery and not a worthy selection for a main meal. I used to be one of these detestable people and the problem appears to be tinned soups which are blended to within an inch of losing any texture they once had. I urge anyone who maintains this opinion to try making their own – you will be pleasantly surprised. My apologies if I just described you as detestable, indulging in this blog automatically induces me to rescind any potentially hurtful remarks that may previously have been uttered.

Thai Carrot Soup

Serves 5-6


• 500g carrots, peeled and roughly chopped

• 2 medium onions, roughly chopped

• 1 swollen thumb sized piece of ginger

• 3 cloves of garlic

• 1 stick of lemongrass

• 2 red chillies

• The stalks of a small bunch of coriander

• 1 tsp ground turmeric

• 1 tsp vegetable bouillon

• A pint of the finest tap water

• 400ml coconut milk

• 1 lime, the juice thereof

• Oil

• Seasoning

• Fresh coriander finely chopped, to serve


1. Blend the ginger, lemongrass, garlic, chillies and coriander, together with a drizzle of oil. In a little more oil fry this paste in a large pot along with the turmeric, proceed to add the carrots and onions and cook for a few minutes. Cover the vegetables and spices with water, add the bouillon and simmer for 20-25 minutes.

2. Once the carrots are tender stir in the coconut milk and blend in a food processor. Once the soup is of a rustic consistency return it to the heat and add the lime juice, season to taste. Serve in a bowl with a little fresh coriander, bread is entirely optional.

Cost: The entire pot of soup should, with effective shopping methods, cost around £2.50 to make. When you consider that this soup warms, fills and does wonders for your health that really isn’t such a bad price. Oh and a small pot of this at the supermarkets costs £2.


99 comments on “Thai Carrot Soup

  1. Arturo Féliz-Camilo
    October 16, 2011 at 3:21 pm

    Can’t help but to love the texture!

  2. Grace@ FoodFitnessFreshair
    October 16, 2011 at 3:24 pm

    I love creamy vegetable soups. Carrot soup is particularly a favorite because it’s so naturally sweet!

    • frugalfeeding
      October 16, 2011 at 3:49 pm

      I did a carrot and coriander soup not so long ago also.

  3. Joanne
    October 16, 2011 at 3:39 pm

    LOL! I love your description of the size of ginger…swollen thumb! haha! I never know how to write the sizes of that stuff. Like 1 inch cube? Your way is brilliant!

    • frugalfeeding
      October 16, 2011 at 3:40 pm

      Thanks :D. I though to myself about what was bigger than a thumb sized bit, so I went off and hit it with a hammer and it was the right size! I jest, of course.

  4. spree
    October 16, 2011 at 3:41 pm

    That looks/sounds fan-tas-tic! I predict we’ll see it on our table this week!

    • frugalfeeding
      October 16, 2011 at 3:49 pm

      Thanks! Let me know how it goes, if it goes.

  5. thekalechronicles
    October 16, 2011 at 3:59 pm

    I’ve been making a carrot-ginger-coconut lime soup for some time, but I hadn’t thought of adding lemongrass — I’m going to try it. Thanks! Beautiful photos.

  6. jacqueline
    October 16, 2011 at 4:28 pm

    It’s really a shame you live on an entirely different continent. I’d love nothing more than to hire you as a personal chef. Such delicious looking (and healthy) food you make all the time!

    • frugalfeeding
      October 16, 2011 at 4:29 pm

      If you pay me enough I’m sure I could relocate 😀 I’m really glad you like my food.

  7. cookinginsens
    October 16, 2011 at 4:33 pm

    Nice flavorful soup!

  8. wrap me in phyllo dough
    October 16, 2011 at 4:46 pm

    This looks fantastic! Thai is one of my favorite cuisines, and now that the weather is conducive to recipes like this one, I will definitely have to try this out. Thanks for the great recipe!

  9. lovetotrain
    October 16, 2011 at 4:53 pm

    this looks delish. i really love the photo with the garlic..soomething special about it.

  10. Clare Cooks!
    October 16, 2011 at 5:23 pm

    Sounds delicious! I’m definitely going to try this once the weather cools down.

  11. Rufus' Food and Spirits Guide
    October 16, 2011 at 5:34 pm

    Soup is an awesome main dish. This looks perfect.

  12. foodblogandthedog
    October 16, 2011 at 6:10 pm

    I’ve done a similar thing with squash but carrot kind of gets overlooked in my house, it has more of a supporting role. I think it’s about time it became a star in it’s own right. Lovely, thanks!!

    • frugalfeeding
      October 16, 2011 at 6:24 pm

      Carrot has such a great flavour in this form – I don’t like them very much on their own. We use squash too, but carrot is fantastic for things like this – very cheap for starters.

  13. yumyumyummers
    October 16, 2011 at 6:49 pm

    totally agree that homemade soup is worth the effort. this recipe sounds tasty – can’t wait to try it!

    • frugalfeeding
      October 16, 2011 at 7:02 pm

      Thanks! 😀 I hope you like it – I can;t wait to have it for lunch tomorrow.

  14. Carrie
    October 16, 2011 at 7:35 pm

    This looks so good! Just perfect for a fall day.

    • frugalfeeding
      October 16, 2011 at 7:36 pm

      It is/was/will be. I can’t wait to have it for lunch tomorrow.

  15. walkablefeast
    October 16, 2011 at 7:39 pm

    This looks tremendous. I’m definitely giving it a try. But right now I need to get a batch of batter bread out of the oven. Have a great day!

    • frugalfeeding
      October 16, 2011 at 7:44 pm

      Oooh batter bread, that sounds great! You too.

  16. shapingmyhome
    October 16, 2011 at 7:44 pm

    This recipe looks wonderful! Thanks for commenting on my blog!

  17. elaina
    October 16, 2011 at 8:57 pm

    You had me at Thai 🙂 In love with all things Thai and love the sound of this soup! Thanks so much for sharing “your” recipe!

    • frugalfeeding
      October 17, 2011 at 8:05 pm

      It really is fantastic – I’m sorely tempted to make more VERY soon indeed.

  18. Bronwen
    October 16, 2011 at 9:29 pm

    This looks lovely. Just wondering – where do you buy your lemongrass? The price of 2.50 for the whole pot sounds pretty cheap, I’ve only been able to find quite expensive sticks of the stuff when I’ve been in the UK.

    • frugalfeeding
      October 17, 2011 at 8:15 pm

      I just get it from average supermarkets – Morrisons in this case – they are around 80p for 2. Good luck finding those magic stick! You could probably grown them I think.

  19. ceciliag
    October 16, 2011 at 9:33 pm

    Oh well done.,. that looks fab c

  20. Practically Crazy
    October 17, 2011 at 2:13 am

    This soup looks amazingly wonderful! I’m adding it to my menu list.

    • frugalfeeding
      October 17, 2011 at 8:05 pm

      I hope it goes well if and when you cook it!

  21. Healthy Moderation
    October 17, 2011 at 5:09 am

    I can not wait to try this recipe. I love carrots and ginger together, a match made in heaven. 🙂

    • frugalfeeding
      October 17, 2011 at 8:13 pm

      They really are. I love carrot soups, so yummy. Not such a fan of normal carrots though.

  22. foodie @ Tasting Spot
    October 17, 2011 at 6:16 am

    i really like your food pictures and want to invite you to try out it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

    • frugalfeeding
      October 17, 2011 at 8:13 pm

      I shall check it out and perhaps I shall join!

  23. jfeldt
    October 17, 2011 at 9:17 am

    oh my word you just had to come visit and comment on my blog didn’t you? Now there’s about a hundred more recipe’s I’ve just browsed through on here and I can feel the pounds lurking in the corner just waiting to jump on my rear end 🙂 Actually, all kidding aside, thanks so much for stopping by and I love your site. New follower, and about to try this soup this week.

    • frugalfeeding
      October 17, 2011 at 8:13 pm

      Sorry :P. I’m glad you like my recipes – you ought to come back :). Hope the soup goes well.

  24. A Cup of Joanne
    October 17, 2011 at 12:39 pm

    Looks delicious, I definitely want to try this sometime!

  25. katyarich
    October 17, 2011 at 1:08 pm

    I love soups and this one looks delicious, I’ll try it….take care katya

  26. thegirlnextdoorcatering
    October 17, 2011 at 2:43 pm

    This is great! I was actually going to do a ginger carrot soup myself this week! I love Thai flavors as well, so vibrant!
    Lol, I also love your measurement tactic for the ginger- “a swollen thumb size”- great visual!
    Love it.

    • frugalfeeding
      October 17, 2011 at 8:12 pm

      Yum! Ginger carrot soup sounds amazing – I shall try it eventually. Seemed like the best way to describe the size required!

  27. Ria
    October 17, 2011 at 2:47 pm

    This looks like such a comforting dish, it makes me wish the weather would hurry up and turn cold so I could enjoy it properly!

    • frugalfeeding
      October 17, 2011 at 8:08 pm

      It is! I’m loving the cold weather at the moment – I prefer my winter wardrobe 😀

  28. PhobicFoodie
    October 17, 2011 at 4:53 pm

    That sounds really delicious! I love soup…I’ll definitely have to try this one out. Beautiful site, by the way!

    • frugalfeeding
      October 17, 2011 at 8:10 pm

      Thanks so much! It;s a really delicious soup.

  29. Ilalang
    October 17, 2011 at 5:02 pm

    It’s watering my mouth already. Thanks for sharing your recipe. I like spicy food 🙂

    • frugalfeeding
      October 17, 2011 at 8:10 pm

      This is one of my favourite ever recipes, please try it! 😀

  30. saffronstreaks
    October 17, 2011 at 8:00 pm

    Just right for the season..and if it is Thai prep..then awesome…looks wonderful

    • frugalfeeding
      October 17, 2011 at 8:08 pm

      Thanks, it really is one of my favourite ever soups!

  31. daisy
    October 17, 2011 at 10:49 pm

    I love all of your soup postings, and I can’t wait to make some of them. It’s just hard to get in the mood for soup when it’s close to 90 degrees F in October. I’m hoping it’ll cool off here in Southern California soon.

    • frugalfeeding
      October 22, 2011 at 10:01 am

      Thanks so much! They are lovely soups :D. When you do let me know how they went!

  32. Joanna Swan
    October 18, 2011 at 12:13 am

    Om nom. So ready for fall recipes and this is certainly helping that transition into the cooler months and warmer cooking!

    I nominated you on my blog for the Versatile Blogger award:

    and am totally linking up to you. thanks for the best recipes for my budg, dude!

  33. emilysincerely
    October 18, 2011 at 12:18 am

    That looks like a very comforting soup. we are still quite hot here in south Texas. I have just planted my carrot seeds and garlic, & the onions are soon to go in too. I will look forward to making a version of this in a few months time (if I can wait) I might just have to buy carrots to make it earlier.

    • frugalfeeding
      October 22, 2011 at 10:02 am

      That’s exactly what it was! Hopefully it’ll get cold for you soon, so you can make this 😀

  34. Amanda (onceuponarecipe)
    October 18, 2011 at 7:05 pm

    This looks amazing – I love Thai flavors! It’s decidedly Fall around here too, and I don’t doubt that snow will be making an appearance in the near future. Time for soups indeed! Thanks for another great recipe!

    • frugalfeeding
      October 22, 2011 at 10:06 am

      Lemongrass is one of my favourite flavours. No problem – I hope you try some of them 😀

  35. Christina @ The Hungry Australian
    October 19, 2011 at 7:58 am

    I love the look and feel of this dish. I adore Thai flavours and this soup looks beautiful – nice one!

    • frugalfeeding
      October 22, 2011 at 10:07 am

      Thanks so much! It tastes amazing – one of my favourite ever recipes!

  36. Erika Peterson
    October 20, 2011 at 7:45 pm

    I’ve made a variant of this soup before, but I might try your recipe next time! Looks delish.

  37. Miss Petunia
    October 20, 2011 at 9:22 pm

    Wow. This sounds so good. Thank you for the vegetarian soup recipe!!

  38. zestybeandog
    October 20, 2011 at 11:56 pm

    This looks incredible, I absolutely love lemongrass in soups!

    • frugalfeeding
      October 23, 2011 at 8:20 pm

      I do too, it’s one of my favourite ingredients – it has such a fantastic flavour.

  39. Carroll
    October 21, 2011 at 11:54 am

    Yum mm mm!

  40. Legally Delish
    October 24, 2011 at 10:13 pm

    This sounds fantastic. And I love the “swollen thumb size” measurement for the ginger!

    • frugalfeeding
      October 28, 2011 at 11:40 pm

      Haha, thanks! I think it works rather well.

  41. Bunny Eats Design
    October 25, 2011 at 3:23 am

    Gorgeous! It’s spring here and I’ve got a big bag of carrots in the fridge. I think I’ll be making some sweet and spicy carrot soup for dinner tonight. Thanks for the inspiration!

    • frugalfeeding
      October 28, 2011 at 11:38 pm

      Thanks so much, I hope you enjoy your soup.

  42. Leah Vanderveldt
    October 26, 2011 at 9:52 am

    Love this! You inspired me to make my own version tonight since I amazingly had nearly everything on hand – tastes fantastic.

  43. Gina
    October 30, 2011 at 4:39 am

    This looks awesome. I will have to try it 🙂 Great pictures!

  44. odorunara
    October 30, 2011 at 1:08 pm

    I finally moved to a place with fresh coriander, so I made this after reading about it on homemade adventure. Delicious, and great texture!

    • frugalfeeding
      November 9, 2011 at 1:02 pm

      How have you survived without it?

      • odorunara
        November 9, 2011 at 1:53 pm

        Japanese food doesn’t use coriander, and most of the fusion food I make doens’t either. ^^;; Otherwise, the dried stuff, which just isn’t the same.

        • frugalfeeding
          November 9, 2011 at 2:14 pm

          ’tis a shame – it has such a wonderful flavour. The dried stuff tastes like crap.

  45. Elisa's Table
    November 3, 2011 at 11:47 pm

    This looks DELICIOUS!!!! I am def making this one very soon! Great photos too. Thank you.

  46. realocalcooking
    December 14, 2011 at 2:50 pm

    I made this soup last night…amazing! The colour turned out gorgeous…bright orange is just what I need on a dreary day. Thanks for sharing!

    • frugalfeeding
      December 15, 2011 at 11:48 pm

      Awesome. It really is a very uplifting soup.

  47. Srini
    October 20, 2012 at 8:13 am

    Tried this one out yesterday – both my partner and my flatmate finished a huge pot of the soup.

    I served the soup with some Butter Garlic Naan – was a hit !

    • frugalfeeding
      October 28, 2012 at 11:15 pm

      Fantastic! The naan sounds like a great idea.

  48. clairen
    February 7, 2013 at 10:02 pm

    Hi, just made your soup and the flavour is absolutely lovely, but it was my first time using lemongrass and the stick was quite a large one. I followed the recipe very closely, but at the end the lemongrass is, well, like eating tiny twigs, fibrous strands of not-so-goodness. Should I have blended the lemongrass to a complete pulp first?? Cooked the herbs longer? Did I use OLD lemongrass? I will definitely try this again as I adore the flavour combination, just need some help with the fine tuning. :

    • frugalfeeding
      February 24, 2013 at 8:28 pm

      You could try it, yes – it’s usually fine for me. Perhaps young lemongrass would be better.

  49. Vienna
    April 21, 2019 at 12:58 am

    This soup was good. I put it in my Instant Pot.

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