Thai Carrot Rhubarb Soup

Thai Carrot Rhubarb Soup is warming when served hot and cooling when served cold. It’s delicious both ways; every taster loved this soup. Its flavors — including tart rhubarb and sweet carrots — are well-balanced and make a tangy, but not puckery, soup. If you don’t like spicy food, leave out jalapeños or use the lesser amount. If you want a hotter version, leave in jalapeño seeds. Made with vegetable stock and vegan “fish” sauce, Thai Carrot Rhubarb Soup is vegan (and gluten-free).


  • 2 cups diced onions, 1/2” dice
  • 2 Tbsp. olive oil
  • Salt
  • Freshly ground black pepper
  • 8 ounces carrots (1 1/2 cups coarsely chopped)
  • 2 large cloves garlic, chopped
  • 1-inch piece fresh ginger, peeled and chopped
  • 1 tsp. cumin seeds, crushed
  • 2 tsp. coriander seeds, crushed
  • 4 ounces rhubarb (1 cup coarsely chopped)
  • 2 cups vegetable or chicken broth
  • 1 cup coconut milk
  • 1/4 cup lime juice
  • 2 Tbsp. fish sauce or vegan “fish” sauce
  • 1/2 – 1 jalapeño, seeds discarded and coarsely chopped


  • Fresh cilantro
  • Fresh basil

Sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until onions soften. Stir in carrots, garlic, ginger, cumin, and coriander until ingredients are coated with oil, and cook for 1 minute. Stir in rhubarb, broth, coconut milk, and lime juice. Bring to a boil, turn down heat, and simmer for 20 minutes, or until carrots are tender. Put soup in blender with jalapeño, in batches if necessary, and puree. Serve hot or cold with fresh cilantro and basil on top.


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