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This single serving curried carrot soup is smooth, creamy, and full of flavor. Made with fresh carrots, chopped ginger, warm spices, and coconut milk, it’s a simple and satisfying meal that comes together in under 30 minutes.
Featured Comment
“I made enough for two and I ate it all in one sitting, and since I live alone I licked the bowl. This was absolutely delicious. And so versatile…”
– Gerard
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes.
- Rich Flavor: Spices and coconut milk add warmth and depth.
- Nutritious: Carrots, turmeric, and ginger offer vitamins and antioxidants.
- Simple Ingredients: Made with pantry staples and fresh produce.
If you’re looking for a simple, comforting soup with bold flavor, this small batch carrot soup is it. I take the natural sweetness of carrots and pair it with warm spices like cumin, turmeric, and coriander, along with chopped fresh ginger for extra depth. Blended until smooth and finished with creamy coconut milk, it’s the kind of soup that feels satisfying without being heavy.
Looking for more single serving soup recipes that cook in minutes? Try my single serving tomato soup, chicken tortellini soup for one, broccoli cheddar soup for one, or single serving vegetable soup.
Ingredients
If you have any ingredients leftover from this single serving carrot soup recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Used to sauté the vegetables and add rich flavor.
- Vegetables: Finely chopped onions and carrots form the base of the soup. Fresh ginger adds warmth and zest.
- Spices: Ground cumin, turmeric, coriander, and chili powder give the soup an earthy, aromatic flavor.
- Chicken Broth: Use low-sodium chicken broth to control the salt. Vegetable broth works well for a vegetarian option. Try leftover broth in split pea soup for one, small mushroom casserole, or chicken stew for one.
- Canned Coconut Milk: Adds creaminess. Found in the Asian food aisle, it’s thicker than refrigerated versions. You can also use whole milk or half-and-half, but my preference is to use canned coconut milk. Use extra in chickpea curry for one or single serving green curry.
- Cilantro Leaves(optional): Adds a fresh, colorful garnish.
How To Make Carrot Soup
See the recipe box below for ingredient amounts and full recipe instructions.
- In a small pot, melt the butter over medium heat. Add the chopped carrots, onions, minced ginger, and a pinch of salt. Cook until the vegetables are tender, about 5 to 7 minutes.
- Stir in the ground turmeric, cumin, coriander, and chili powder. Cook for 1 minute to release the flavors.
- Pour in the chicken broth (or vegetable broth for a vegetarian option). Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender to purée the soup directly in the pot, or carefully transfer it to a regular blender and blend until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through and serve.
Expert Tips
- Chop Carrots Evenly: Small, uniform pieces cook faster and more evenly.
- Adjust Thickness: Add more broth for a thinner soup or less for a thicker consistency.
- Taste Before Serving: Adjust seasoning with more salt, pepper, or spices if needed after blending and adding the coconut milk.
- Coconut Milk Tip: Shake the can well before opening, or stir the contents if separated.
- Storage: Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
Serving Suggestions
This curried carrot soup pairs well with a variety of sides:
Frequently Asked Questions
No, you can use whole milk or half-and-half instead, but the soup will be less rich.
Reheat on the stovetop over low heat, stirring occasionally until warm. Add a splash of broth if it’s too thick.
Peeling is recommended for a smoother texture, but it’s fine to leave the skins on if they’re clean and tender.
Yes, you can add vegetables like sweet potatoes or squash to enhance the flavor and texture of the soup.
RELATED: The Best Soup Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this curried carrot soup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Curried Carrot Soup For One
Equipment
Ingredients
- 1 tablespoon salted butter
- ½ cup chopped onions
- ½ pound carrots -peeled and chopped (about 1 ¼ cup chopped)
- ½ teaspoon minced ginger
- ⅛ teaspoon salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon chili powder
- 1 cup low sodium chicken broth -(use vegetable broth to make this soup vegetarian)
- ½ cup unsweetened canned coconut milk
- chopped cilantro leaves -optional for garnish
Instructions
- In a 2-quart saucepan, melt the butter over medium heat. Add the chopped onions, carrots, ginger, and salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the ground turmeric, cumin, coriander, and chili powder. Cook, stirring frequently for 1 minute.
- Pour in enough chicken broth to cover the vegetables. Add more if needed. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 10 minutes.
- Purée the soup with an immersion blender, or carefully transfer to a regular blender and blend until smooth. Return to the pot.
- Stir in the coconut milk and season with additional salt to taste.
- Garnish with chopped cilantro, if desired.
Notes
- Chop Carrots Evenly: Small, uniform pieces cook faster and more evenly.
- Adjust Thickness: Add more broth for a thinner soup or less for a thicker consistency.
- Taste Before Serving: Adjust seasoning with more salt, pepper, or spices if needed after blending and adding the coconut milk.
- Coconut Milk Tip: Shake the can well before opening, or stir the contents if separated.
- Storage: Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Very nice recipe. I tried others from other websites but I like the particular spice combination of this one. I used half and half instead of coconut milk only because I didn’t have it in stock.
Joanie, I made enough for two and I ate it all in one sitting, and since I live alone I licked the bowl. This was absolutely delicious. And so versatile: I had saved up the tough cut off ends from my last batch of asparagus so I diced them up and threw them in and I had about a third of a cup of sweet potato that I tossed in there also. I did not have any of the coconut stuff so I just threw in an appropriate amount of sour cream. It all went together beautifully. But the most amazing part was your blend of spices to make the curry
I’m so glad you enjoyed the soup! It’s wonderful to know it turned out beautifully with your adaptations. I appreciate you sharing your experience!
Can I use almond milk instead of coconut milk?
Yes, although almond milk will offer a little different flavor profile.
The next time I make this, I will be sure to double the recipe. I scraped the pot clean, but still wanted a second helping. It’s that good!
Does the ginger count as a “spice” in this recipe? If not, when does it go in?
Add the ginger in step 1 of the recipe, when you add the carrots, onions, and spices.
Can I just use curry powder?
You can but the ground turmeric and ground coriander add a wonderfully distinctive flavor to the soup and the chili powder adds a bit of heat, so keep that in mind if you leave them out.