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Thai Carrot Soup with Coconut Milk

Thrive Carolinas / In The Kitchen  / Thai Carrot Soup with Coconut Milk

Thai Carrot Soup with Coconut Milk

Experience the vibrant flavors of Thai cuisine with this delicious Thai Carrot Soup with Coconut Milk.

This comforting soup combines sweet carrots, creamy coconut milk, and a blend of aromatic ingredients to create a satisfying dish perfect for any occasion.


  • 5-6 medium carrots, peeled and cut into 1-inch pieces
  • 1 baby leek, trimmed, cleaned well, and sliced into ½ inch pieces
  • 4 garlic cloves, split
  • 1 small fennel root sliced into matchstick slices
  • 1 T olive oil
  • 3 T Tom Yum sauce
  • 4 cups of vegetable or organic chicken broth
  • 1-inch piece of fresh ginger
  • 1 lemongrass stalk, peeled and cut into ¼-inch pieces
  • 1 cup coconut milk, not fat-free or low-fat


  1. Combine carrots, leeks, garlic cloves, and fennel root in a bowl. Add olive oil and Tom Yum sauce, mixing well.
  2. Roast in the oven at 375 degrees for 20 minutes. Remove from the oven and add to the pot with the broth, ginger, and lemongrass. Boil for 20-25 minutes, then cool.
  3. Add the coconut milk and blend with an immersion blender or, when cooled, a high-speed blender until smooth.
  4. Top with green onions and a dollop of Greek yogurt if desired. It can be served hot or cold.
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