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Bowls of bright orange Thai butternut squash soup ready to eat
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4.89 from 9 votes

Thai Carrot Squash Soup

This creamy, coconut Thai Curry Soup can be made with your favorite root vegetables - carrots, squash or sweet potatoes.  It's easy, delicious and FREEZES so well!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai Inspired
Servings: 8
Calories: 325kcal
Author: Myra

Ingredients

  • 2 onions
  • 5 cloves garlic
  • 2 tsp grated ginger (optional but tasty)
  • 2 tbsp olive oil (use whatever oil you like)
  • 8 cups chicken broth OR vegetable broth (if you want it to be vegetarian) (I use and recommend Better than Bouillon)
  • 4 lbs root vegetables (squash, carrots, sweet potatoes, whatever you like)
  • 2 tbsp Thai red curry paste* (I used 2 heaping tablespoons but my brand of red curry paste is fairly mild. Start with 1 tbsp and add more or less to taste)
  • 1-2 cans coconut milk
  • 1 tbsp salt (more or less to taste)
  • cilantro for garnish (optional but tasty)

Instructions

  • Heat 2 tablespoons of oil in a large pot over medium-low heat. Chop onions and garlic (roughly if you want - you'll puree this later anyway). Add grated ginger if using. Fry onion and garlic until they're soft.
  • Peel and roughly chop whatever root vegetables you're using. 
  • Add two heaping tablespoons of red curry paste* to the pot and stir.
  • Add 8 cups of broth to the pot. Start by adding a few tablespoons and scrape any brown bits from the bottom, then add the rest.
  • Add root vegetables.  Increase heat and bring to a boil, then simmer for 15-25 minutes, until your vegetables are soft.
  • Use an immersion blender** to blend the soup to desired creamy consistency.
  • Add 1-2 cans of coconut milk.S tart with one, taste and add another if you like. I like to use 2.  If consistency is too thick add a little broth or water to thin it out.
  • Add 1 tablespoon of salt. Adjust this up or down to suit your personal taste. Some broth is saltier than others so you may not need as much, or if you're using homemade broth you may find you need more salt.
  • Garnish with cilantro if you like. Enjoy! :)

Notes

  • * (if making vegetarian soup, look for a curry paste with no fish sauce in it) Curry paste varies widely depending on brand - some are much hotter than others.  If you know your curry paste and are comfortable with this amount that's fine.  If not, start with one tablespoon or even half a tablespoon for very mild soup.  You can always add more later if you want.  *See more info about curry paste above in FAQ section.
  • ** Immersion blender (If you don’t have an immersion blender you can use a blender or food processor, following manufacturer’s instructions for hot liquids, or even a potato masher).

Nutrition

Calories: 325kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Sodium: 1762mg | Potassium: 1191mg | Fiber: 11g | Sugar: 12g | Vitamin A: 590IU | Vitamin C: 58.4mg | Calcium: 119mg | Iron: 3.6mg