This creamy soup is so tasty and delicious. It’s definitely got some kick and you can adjust the red chili paste accordingly. The roasting of the vegetables definitely adds a dimension of flavor as well. My husband is very picky about the whole food plant based dishes I make, so when he tried this for the first time he was very surprised at how good it was!

This recipe I adapted from The Baking Fairy and you can view her original recipe here.

The original recipe called for quite a bit of oil and salt, so I removed all of it and it still tastes great. I also cut the red chili paste in half because I felt it was too spicy for my tastes. But you can adjust for what you like.

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Make sure you use canned light coconut milk, NOT the refrigerated coconut milk. I have tried both and the refrigerated version is not as creamy or flavorful. Look in your Asian cooking isle at your local grocery store and you should find it.

I do recommend using organic carrots & celery, not only do they taste better than conventional, but they are part of the dirty dozen which have the most amounts of pesticides. However, if all you have is conventional it will still be fine. I don’t buy many vegetables organic, except for carrots & celery because I do think they taste better.

Also make sure to use low sodium vegetable broth. It still has enough sodium for flavor, but will not be quite as high.

This recipe calls for smoked paprika and I have used both regular and the smoked version. If you have a chance to use the smoked version, it is better! I finally picked some up at the store and I’m glad I did. It smells so good! You should be able to find it most any grocery store, but in case you can’t you can find it here on Amazon.

Turmeric is a powerful antioxidant

I love finding recipes that include turmeric powder because we are hearing more and more about the wonderful health benefits of this spice. Turmeric contains curcumin which has powerful antioxidant effects and has strong anti-inflammatory properties. Science is catching up to what people in India have know for thousands of years!

Dr. Greger has tons of articles about the benefits of turmeric hereon Nutritionfacts.org.

You can use a variety of different toppings or garnishes like cilantro, unsweetened coconut flakes, or cashews.

Related Reading –

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spicy thai carrot coconut soup vegan vegetarian no oil
Print Recipe
5 from 1 vote

Spicy Thai Carrot Coconut Soup

This has got a kick to it and is so creamy and delicious.  If you don’t like too spicy either omit or go very easy on the red chili paste.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Soup
Cuisine: Gluten Free, No-Oil, Nutritarian, Thai, Vegan, Whole Food Plant Based
Keyword: Gluten Free, non-dairy, Nutritarian, oil free, soup, spicy thai coconut soup, Thai, Vegan, whole food plant based
Servings: 6
Calories: 105kcal
Author: Kim Murphy



  • Preheat oven to 400º.
  • Peel carrots & chop off the ends.  Slice into rounds. Cut celery into large chunks and chop the onion.  Put chopped veggies in a large mixing bowl and toss with dry spices (cumin, paprika, garlic powder, onion powder, & black pepper).
  • Spread veggies onto a baking sheet and roast for 30 minutes.
  • Place roasted veggies in to a high powered blender and add coconut milk, vegetable broth, and red chili paste.  Blend until smooth.
  • Serve immediately.


Serving: 1serving | Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 186mg | Potassium: 309mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12938IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg