Best 3 Creamy Thai Carrot Soup Vegan Recipes

Indulge in a symphony of flavors with our creamy Thai carrot soup, a delightful vegan dish that combines the vibrant, sweet essence of carrots with an aromatic blend of Thai spices. This luscious soup is not only a culinary journey but also a testament to the nourishing power of plant-based ingredients. Dive into a velvety embrace of roasted carrots, coconut milk, and a chorus of ginger, lemongrass, and kaffir lime leaves. With a hint of heat from red curry paste and a squeeze of fresh lime, this soup promises an explosion of flavors that will warm your soul and tantalize your taste buds. Accompany this delectable soup with a medley of optional toppings, from crunchy roasted peanuts to refreshing cilantro, creating a symphony of textures and flavors that will make each spoonful a celebration. Let your taste buds embark on an extraordinary adventure with our creamy Thai carrot soup, a delightful symphony of flavors that nourishes both body and soul.

Here are our top 3 tried and tested recipes!

CREAMY THAI CARROT SOUP (VEGAN)

Creamy Thai Carrot Soup (Vegan) image

An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)

Provided by COOKGIRl

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups fresh vegetable stock or 2 cups fresh chicken stock
1 lb baby carrots
1/2 cup onion, chopped
1 medium garlic clove, peeled
2 teaspoons gingerroot, freshly grated
1 1/2 teaspoons Thai red curry paste (read NOTE) or 1 1/2 teaspoons curry powder (read NOTE)
1/2 teaspoon salt
6 ounces silken tofu
2 tablespoons mint leaves, fresh, cut into slivers

Steps:

*NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
Serve mint leaves on side. Yields about 1 cup per serving.

Nutrition Facts : Calories 74, Fat 1.3, SaturatedFat 0.2, Sodium 382.4, Carbohydrate 13.2, Fiber 2.5, Sugar 6.8, Protein 3

VEGAN CARROT SOUP

Vegan Carrot Soup image

Yukon Gold potatoes-instead of cream-make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon canola oil
4 cups vegetable broth
1 pound carrots, sliced
2 large Yukon Gold potatoes, peeled and cubed
1 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro leaves, optional

Steps:

In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 176 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

THAI CARROT SOUP

Thai Carrot Soup image

This is a soup that I used to sell at my Farmer's Market, that was very popular. If you omit the sour cream garnish, this recipe is Vegan. Besides being Vegan, it is delicious.

Provided by dawnie2u

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 teaspoon olive oil
1 lb carrot, cut in 1-inch pieces
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
13 1/2 ounces coconut milk, unsweetened
1 bunch fresh cilantro leaves, chopped

Steps:

In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

Tips:

For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
To make the soup more creamy, add a tablespoon or two of coconut cream.
If you don't have a blender, you can mash the carrots and ginger with a fork or potato masher.
Garnish the soup with fresh cilantro, lime wedges, and roasted peanuts for extra flavor and texture.
Serve the soup with a side of rice or naan bread.

Conclusion:

This creamy Thai carrot soup is a delicious and easy-to-make vegan soup that is perfect for a quick and healthy meal. It is packed with vegetables and flavorful spices, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and delicious soup recipe, give this Thai carrot soup a try. You won't be disappointed!