Nutrition info - Recipes

Carrot & Ginger Thai Soup

Soup up your dinner with some warm deliciousness. Many Thai restaurants are famous for their rich and decadent soups such as this carrot and ginger concoction. It’s super easy to make and full of healthy and delicious ingredients. It’s time to get your soup on!

Carrot & Ginger Thai Soup


For 6 people

  • 2 tablespoon(s) sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cup(s) vegetable broth
  • 32 ounce(s) carrots, peeled and sliced
  • 2 tablespoon(s) grated fresh ginger
  • 16 tablespoon(s) whipping cream
  • 1 dash(es) salt
  • 1 dash(es) white pepper
  • 1 tablespoon(s) sour cream
  • 4 Parsley sprigs, for garnish


  1. In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender.
  2. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste. Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

Ready in 35 min

Nutrition facts

  • Kcal: 249.45 kcal
  • Fibers (g): 5.98g
  • Sodium (mg): 1127.51mg
  • Carbs: 21.6g
  • Fat: 14.77g
  • Saturated fat (g): 10.58g
  • Proteins: 2.25g