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Thai Carrot Soup {quick & easy}

February 1, 2015 by Erica 17 Comments

Thai Carrot Soup - Comfy Belly

Thai Carrot Soup - Comfy Belly

My favorite carrot soup. Easy to make, full of immune-boosting spices and vitamin A.

I hesitated to call this quick and easy because technically it takes about 30 minutes to make, from prep time to finish. But that’s relatively quick for soup, and it’s certainly easy enough.

It’s not too sweet; it’s relies on the sweetness of the carrots, so use fresh carrots that are on the sweet side. I imagine if you like your soup sweeter you could add a dash of honey or maple syrup, but I don’t because I add a dash lemon juice at the end. The lemon juice strengthens the yin and yang of sweet and sour, helping the sweetness of the carrots to stand out.

To top it off I add some crumbled goat cheese, but I can see adding some roasted cauliflower rice or lemon yogurt.

Thai Carrot Soup - Comfy Belly

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Filed Under: Dairy Free, Egg Free, Gentle & healing, Gluten Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Plant-based, Quick & Easy, Soup, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: carrots, coconut milk, Recipe Subscriber Only

Previous Post: « Banana Porridge {coconut flour}
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Reader Interactions

Comments

  1. Miriam

    November 21, 2022 at 12:25 pm

    Is the ginger added at the same time as the spices? Don’t see it specifically listed. Thanks!

    Reply
    • Erica

      November 21, 2022 at 6:57 pm

      Hi Miriam! Yes, the ginger is added with the spices. Just added it. Thx!

      Reply
  2. renee

    March 7, 2019 at 1:35 pm

    is this recipe ok with reflux?

    Reply
    • Erica

      March 8, 2019 at 1:46 pm

      I don’t know. What are the requirements for it?

      Reply
  3. Cynthia Hartley

    December 10, 2018 at 6:22 pm

    Could I end with a dollop of lemon yogurt AND goats cheese both? Can’t wait to make this!!!

    Reply
    • Erica

      December 10, 2018 at 6:25 pm

      Great options! Your choice 🙂

      Reply
  4. Melissa

    February 21, 2017 at 11:13 am

    Hi,
    What exactly do you mean by “curry”? Do you mean paste, powder, or leaves? If powder, do you know exactly what is in the kind of curry powder you use (so I can simulate it at home)?

    Thank you (looks good, by the way!),
    Melissa

    Reply
    • Erica

      February 21, 2017 at 6:23 pm

      Sorry, meant “powder” so changed it now. Thanks for asking! It is good 🙂 One of my favorites and sometimes I make it with as little as 5 ingredients: carrots, onions, curry, salt and water.

      Reply
  5. Mattie

    March 7, 2015 at 6:21 am

    I love this soup! I used a combination of roasted carrots and butternut squash (left overs), and used a yellow Thai curry paste. It came together quickly, and tasted even better the next day for lunch!

    Reply
    • Erica

      March 7, 2015 at 11:09 pm

      Great combination! I’ve been thinking about that as well since I love roasted butternut squash. Yes, to the paste!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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