Carrot Ginger Thai Coconut Soup

Nothing beats the smell of delicious Thai flavours cooking up in the kitchen!

This soup has quickly become one of my "go-to" favourites for those cold fall and winter days. It's rich and spicy and requires minimal ingredients, many of which you probably have on hand ;) 

Not only is it delicious, but the garlic, ginger and chia seeds means this is a soup jam-packed with super foods that will keep you healthy and help fight off any colds and flus this season ;)

Make a big batch and freeze the rest so you can enjoy all week long!


  • 1 can coconut milk (13.5 ounces)
  • 1 medium onion, chopped
  • ¾ teaspoon sea salt
  • 2 teaspoons ginger, grated
  • 3 teaspoons Thai red curry paste
  • 1-2 cloves of garlic
  • 4-5 large carrots, cut into small pieces
  • 3 cups vegetable or chicken Stock
  • juice from a small lime
  • 15 large cilantro Sprigs (plus some chopped cilantro for garnish)
  • ¼ cup of chia seeds


Heat up 1/3 of the coconut milk in a large saucepan on medium high heat. Add the chopped onion and salt and cook till onions are softened, about 5-7 minutes.  Stir in the ginger, red curry paste and garlic and cook while stirring for about 1-2 minutes.

Add the carrots, stock, lime juice and cilantro sprigs and the rest of the coconut milk and bring the soup to a boil on high heat. Bring the soup down to a simmer and cook covered for 30 minutes, until carrots are very tender.  Remove the cilantro sprigs from soup and blend the soup (can be done either in batches in a blender, or can use a hand blender to blend in the pot).

Transfer pureed soup back into pot and place on low heat.  Stir in Chia seeds and simmer the soup uncovered until chia seeds plump up and soup reaches desired consistency.  If soup becomes too thick add more stock or water to thin it out. Give the soup a taste and adjust any seasonings. Garnish with some chia seeds, cilantro leaves and a drizzle of coconut milk ;)