appetizers / soup

Padma Lakshmi’s Thai Carrot Soup with Coconut Milk

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Too many carrots? This recipe makes that a great problem to have. Just in time for soup season, this Thai Carrot Soup is creamy, savory, and coconutty. Which is to say, it’s everything you’re looking for in a soup. For more recipes and content, go Behind The Box with Padma Lakshmi!

 Makes 6 serving


  • 1 tbsp cooking oil 
  • 2 cups carrots, peeled and cut into 1/2 inch dice 
  • 1 1/2 cups pumpkin, peeled and cut into 1/2 inch dice or 14oz can of pumpkin puree 
  • 14 oz coconut milk  
  • 4 cups vegetable or chicken broth 
  • 1 tbsp Thai red curry paste 
  • 2 cloves garlic, minced 
  • 1 tbsp freshly grated ginger 
  • 1/2 tsp salt 
  • 1/2 tsp Pepper
  • 1/4 tsp cumin 
  • 1/4 cup shredded coconut run through a food processor, or 2 tbsp desiccated coconut 
  • 1 fresh cilantro leaves, for garnish 
  • Sour cream, for garnish 


  1. In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin (if using) and stir to coat with oil. Cover pot, reduce heat to medium-low, and allow to cook for about 10 minutes, stirring a few times to make sure they don’t stick. You don’t want them to brown. Reduce heat if necessary. (*If using canned pumpkin, just cook the carrots at this point and add the pumpkin puree later) 
  2. Remove lid. Add garlic, Thai curry, salt, pepper, cumin, and ginger to the pot. 
  3. Stir and cook for 2 minutes. Add chicken or veggie stock, canned pumpkin (if using), coconut milk, and shredded coconut. 
  4. Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender. 
  5. Puree with an immersion blender or in small batches in a blender. 
  6. Taste, and season with more salt and pepper, as necessary. 
  7. Serve, garnished with a dollop of sour cream and fresh cilantro leaves. 

Recipe Notes and Variations

  • We recommend serving this delicious Thai Carrot Soup with a crusty loaf of bread and Padma’s Kale Salad with Peach Vinaigrette.
  • One of the great things about this recipe is you can blend it to your preferred creaminess. If you want a heartier texture, simply save a scoop or two of the unblended carrot mixture to add in at the end.



    September 29, 2021 at 7:19 am

    I am trying to get into the store to shop, and view the merchandise. But so only recipes and stories

    • Imperfect
      September 29, 2021 at 9:25 pm

      Hey Barbara! Since we work with a rolling inventory that changes weekly and seasonally we won’t have an accurate list of options until your window to customize opens. Here’s a quick guide on how customizing works: 😎💚

    • Kristi
      October 18, 2021 at 10:06 pm

      Me too what’s up W/ that???????

      • Kristi
        October 18, 2021 at 10:48 pm

        I just joined I really don’t have much to say I do no that I like this idea it’s pretty cool 😎

  • Diana Strain
    October 14, 2021 at 6:46 am

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    • Imperfect Foods
      October 22, 2021 at 2:13 am

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  • Kristi
    October 18, 2021 at 10:49 pm

    I just joined I really don’t have much to say I do no that I like this idea it’s pretty cool 😎

    • Imperfect Foods
      October 22, 2021 at 2:12 am

      We’re so excited to have you in the family!

  • Megan Sheehan
    November 4, 2021 at 4:27 am

    What kind pumpkin should I use? How would I use my (uncut) Halloween pumpkin for this recipe? How do I know it is OK and not rotten?

    • Imperfect Foods
      November 18, 2021 at 12:46 pm

      Pumpkin soup is best made with varieties like butternut or Queensland blue! Once you cut them open, you’ll be able to see whether they look fresh and good to use inside 🙌

  • Tonya
    November 4, 2021 at 4:43 am

    I just made this with a fresh little pumpkin and one of the gigantic carrots from my last imperfect box. This soup is so delicious!!

    • Imperfect Foods
      November 9, 2021 at 12:36 pm

      We’re so glad you loved it! 💚


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