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Thai Carrot Soup -V

45 minutes

4-6 servings


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Thai Carrot Soup -V



This is a great winter warmer with a touch of spice.

Oven temperature



  1. Chop onions, garlic, ginger and carrots.

  2. Heat oil and sauté onions until soft add garlic and ginger for about 1 minute

  3. Add carrots, curry paste (if you like food spicy add more paste), turmeric, peanut butter and stock. Season well

  4. Bring to the boil then simmer for approx. 35 mins until carrots tender.

  5. Blend all ingredients until smooth

  6. Return to heat and adjust seasonings.

  7. Chop and sauté green vegetable in butter so it is crisp - sprinkle it on top of each bowl of soup with a few peanuts.

Cooks tips

I prefer crunchy peanut butter as you end up with a lovely crunch to the soup

Serve with

Crusty bread rolls

Other Recipe

Wine pairing

Vegetarian information


  • 1 tab oil

  • 2 onions

  • 2 cloves of garlic

  • 5cm fresh ginger

  • 350g carrots

  • 2 tab red curry paste

  • 1 tspn turmeric

  • 450ml stock

  • 225ml creamed coconut

  • 2 tabs peanut butter

  • Seasonings

  • Garnish

  • Chopped peanuts

  • Sauté green veg like spinach or kale.

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