Thai Coconut Carrot and Corn Soup (Gluten Free)



It's raining today. Not the kind of steady drizzling rain that comes from a bleak, gray sky. The kind that bursts out of the clouds in a cool shower with rays of sunlight in between, before the next batch of refreshing sprinkles. The girls picked up all the blossoms that have fallen off the trees in the backyard and brought them in where I promptly put them in a jar on the table.

We needed some fresh flowers. Then they followed their big brother over the rocks into their "fort" behind the tree whose overgrown limbs need to be pruned. Of course he had to tease them and tell them about all the spiders back there, but it was okay because he would take the spot where most of the spiders lived. 
It hasn't been this peaceful and Hallmark-worthy all day. That's why I'm soaking up this moment now and drinking in every last ounce of it's goodness. 
This yummy soup is gluten free, Paleo, clean eating, and delicious! So many tasty flavors happening in one bowl...subtle sweet, spicy, herb-y, and good!

I was inspired by this Creamy Thai Zucchini and Corn Soup by Alanna at The Bojon Gourmet.

Oh my goodness it just looked amazing and sounded so good! So, I used it as a jumping off point for my Thai Coconut Carrot and Corn Soup! Plus I had plenty of cilantro and lime left over from my Cilantro Lime Coconut Quinoa that were just begging to be made into something tasty!

Alanna uses things like kaffir lime leaves, galangal, lemongrass, Thai basil, and serrano chilies in her soup. Sounds delicious! I used Thai Kitchen brand red curry paste (gluten free) which just so happens to be made of ingredients like lemongrass, galangal, and kaffir lime just to name a few. Nice!  And according to Alex (the non-soup lover) it was the best soup ever! In fact, he hasn't stopped raving about it. Point for me! Another bonus is that this tasty soup can be made in one pot. Less mess is always best!

Thai Coconut Carrot and Corn Soup
1 lb. organic carrots, peeled and chopped

2 tsp. coconut oil

1 garlic clove, minced

2 cups frozen thawed corn or fresh corn cut from the cob

5 green onions, chopped

4 cups water

1 tsp. sea salt

1 bay leaf

5 sweet basil leaves or Thai basil if you have it, roughly chopped

1/2 bunch cilantro leaves, a few sprigs reserved for garnish

3-4 tsp. Thai red curry paste

1  can unsweetened coconut milk

juice of 1 lime

Get a large pot and heat the coconut oil. Add in the garlic and carrots. Let them sizzle and cook a few minutes before adding in the corn and onions. Stir them around a little as they saute, bringing out their flavors for another few minutes. Pour in the water until the veggies are covered (go ahead and add a little more if you need to). Salt, red curry paste, bay leaf, basil, and cilantro leaves go in next. Bring the water to a low boil and let it bubble away until the carrots are very tender. The time on this will depend on how big you cut the carrots.

Remove the pot from the heat and allow the soup to cool about 15-20 minutes. According to Alanna this will help to preserve the colors. If you have an immersion blender you can just puree the carrots and corn right in the pot. If not, carefully transfer the soup to a blender and puree before returning to the pot. Once it's all nice and smooth, pour in the coconut milk and lime juice. Stir to combine on low heat. Let the flavors marry together while you make a yummy Swiss Chard Citrus Salad to go along with it then pour into a bowl and top with fresh cilantro.



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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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