Thai Roasted Carrot and Beet Soup

Thai Roasted Carrot and Beet Soup |
  • Thai Roasted Carrot and Beet Soup
  • Thai Roasted Carrot and Beet Soup
Posted on November 7, 2013

I’m finally coming up for air after two loooooong weeks of being sick. It started as one of those colds where you aren’t really sick enough to want to stay home from work (or play, let’s be honest). But because I didn’t allow myself to rest, I just kept getting worse and worse and worse. So what started out as a minor thing, quickly turned into an epic downward spiral. With nobody to blame but my own stubborn self.

So for two weeks, I made and consumed a lot of soup (and watched a lot of Netflix). This Thai Roasted Carrot and Beet Soup was one of my favorite creations during that time.

This soup is pretty unique. I think the best word I can use to describe it is “earthy”. It also has a little bit of heat, which I think is a necessity when you are feeling under the weather. I know I always like something spicy when I’m sick. It makes me feel like I’m helping my body fight off those little germs! And of course a healthy dose of vegetables doesn’t hurt either. Or at least that’s what my mom always told me and she’s a pretty smart lady!



Thai Roasted Carrot and Beet Soup

Serves 4-6

Thai Roasted Carrot and Beet Soup


  • 1 lb golden beets, trimmed and peeled
  • 1 lb carrots, trimmed and peeled
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • 1 cup onions, diced
  • 2-3 tablespoons red curry paste, depending on your desired spice level
  • 4 cups vegetable broth
  • 1 can (13.5 ounces) coconut milk (I used the full fat version)


  1. Pre-heat your oven to 400 degrees. Roughly chop the beets and carrots into 1 to 1 1/2-inch pieces. Toss on a large rimmed baking sheet with 2 tablespoons of the extra-virgin olive oil and 1/2 tsp. each of the salt and pepper. Transfer to your pre-heated oven and roast for 35-45 minutes, or until the vegetables are softened, stirring halfway through. Remove from the oven and set aside.
  2. In a large, heavy-bottom pot over medium-high heat sauté the chopped onion in the remaining tablespoon of olive oil until slightly softened, about 5 minutes. Add the red curry paste and cook, stirring constantly, another 1-2 minutes.
  3. Add the broth, roasted vegetables and the remaining 1/2 tsp. each of salt and pepper. Bring the soup to a boil and then turn down the heat to maintain a simmer. Simmer, covered, for about 30 minutes or until all the vegetables are very soft. Remove the pot from the heat and allow it to cool slightly. Puree the soup using an immersion blender, food processor or blender. Be careful when working with hot liquids and work in batches if necessary. Return the soup to the stovetop over low-medium heat to re-warm. Stir in the coconut milk, reserving 1 to 2 tablespoons for garnish.
  4. To serve, ladle soup into bowls and drizzle with the reserved coconut milk.
  5. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.


  • this sounds awesome – i have way too many beets & carrots in my fridge from a winter CSA and i’m trying to figure out what to do with them! however, i don’t think this soup would freeze well with the coconut milk – have you tried it? anything you could suggest substituting for the coconut milk? thanks! xx


    • That’s great, Meg! I haven’t tried freezing this soup. If you want to freeze it, do it before you add the coconut milk. Then when you thaw and re-heat the soup, just stir in the coconut milk. Heavy cream or half and half can certainly be used in place of the coconut milk, but then it’s not vegan anymore. Hope this helps!

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