Sweet and Spicy Carrot Soup

Sweet and Spicy Carrot Soup

This perfectly sweet and spicy soup will cook in only 30 minutes. 

Cuisine Thai Food
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Julie Grose


  • 2 tbsp. roasted sesame oil or coconut oil
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 1 - 2 pieces ginger diced
  • 2 tbsp. lemongrass paste
  • 1 - 2 tsp. chili sauce
  • 4 cups vegetable broth
  • 1/4 cup white rice not cooked
  • 9 medium size carrots sliced
  • 3 stalks celery chopped
  • 1 tbsp. cumin ground
  • 1 1/2 tsp. cardamom ground
  • 1/4 tsp. nutmeg ground
  • 1 15-oz. can coconut milk
  • 1 - 3 tbsp. vegetarian fish sauce
  • 1 small lime squeezed for juice
  • Lime zest for 1 lime
  • 1 tbsp. soy sauce
  • 1 bunch fresh cilantro
  • 1/2 cup scallions chopped
  • 1/4 cup shredded coconut optional for garnish


  1. Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, ginger, lemongrass paste, and chili sauce. Stir-fry until fragrant, about 1 minute.

  2. Add the broth and rice. Bring to a boil.
  3. Add the carrots, celery and the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft.

  4. Add the coconut milk and stir. Remove from the heat and puree the soup in batches in your blender or with an immersion stick. Return soup to the soup pot if using a blender.
  5. Rewarm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce instead of salt, as needed. If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.‚Äč
  6. Ladle into bowls and sprinkle with fresh cilantro, scallions, shredded coconut and lime zest.