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Curried Carrot Soup For One

This Curried Carrot Soup is amazing! Perfectly spiced and so easy to make. It's a hearty, flavorful, healthy single serving meal.

A bowl of carrot soup garnished with cilantro on a glass tray next to a glass of white wine and a bunch of cilantro

Why This Recipe Works

This creamy carrot soup is not only beautiful in color but so incredibly easy to make. It's got a surprisingly simple ingredient list and cooks in about 30 minutes.

Carrots are the star, of course, but you'll also find that the ginger truly shines. It's a flavorful soup and good for you too.

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The soup is made with chicken broth but if you're looking for a vegetarian version, vegetable broth can be substituted with ease.

This carrot soup recipe calls for coconut milk so it's dairy free but if you've got heavy cream (double cream), it makes a lovely substitute too.

RELATED: The Best Soup Recipes For One

A closeup of a spoonful of carrot soup garnished with cilantro

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: Use 1 tablespoon of salted butter to cook the vegetables in.
  • Vegetables: This carrot soup recipe calls for using chopped onions, carrots, and fresh ginger.
  • Spices: Ground cumin, ground turmeric, ground coriander, and chili powder add tremendous flavor!
  • Chicken broth: I use low sodium chicken broth in my recipe. Feel free to use vegetable broth to make a vegetarian carrot soup.
  • Canned coconut milk: This ingredient adds a wonderful flavor. You can find canned coconut milk in the Asian food aisles or near other alternative milks. This ingredient is different from the refrigerated coconut milk which is more of a beverage than a cooking ingredient.
  • Cilantro leaves: Optional, but recommended.

How To Make This Recipe

  • Chopped carrots, onions and fresh ginger cook in a small bit of butter on the stove. Add turmeric, ground cumin, coriander and a pinch of chili powder to make the vegetables really come alive.
  • I added chicken broth but vegetable broth could easily be substituted to make this a vegetarian carrot soup.
  • To finish, I added some coconut milk and flavored the soup with salt and pepper.

RELATED: Single Serving Comfort Food Recipes

A bowl of carrot soup garnished with cilantro next to a glass of white wine and a bunch of cilantro on a tray

What To Do With Leftover Ingredients

If you have any ingredients left over from this curried carrot soup recipe, you might like to consider using them in any of these single serving and small batch recipes.

Expert Tips

  • Cut the carrots small and the same size so they cook quickly and evenly.
  • Feel free to use vegetable broth instead of chicken broth to make a vegetarian soup.

Frequently Asked Questions

What Do I Serve With Curried Carrot Soup?

A big bowl of this carrot soup is a wonderful meal all by itself, but if you would like to add a little extra, you might consider making a quick side salad or a mini Beer Bread.

What Size Saucepan Should I Use For A Single Serving Soup?

For this carrot soup recipe, I use a 2-quart saucepan. For best results, use a pan of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this 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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

curried carrot soup in a bow

Curried Carrot Soup For One

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Main Dish
Diet: Gluten Free
Keywords: soup
Servings: 1 person
Calories: 293kcal
Author: Joanie Zisk

Ingredients

  • 1 tablespoon salted butter
  • 1/2 cup chopped onions
  • 1/2 pound carrots , peeled and chopped (about 1 1/4 cup chopped)
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon chili powder
  • 1 cup low-sodium chicken broth , (use vegetable broth if you would like this recipe to be vegetarian)
  • 1/2 cup unsweetened coconut milk
  • cilantro leaves , chopped & optional for garnish

Instructions

  • Melt the butter in a 2-quart saucepan on medium-high heat. Add the chopped onions, carrots, spices and a pinch of salt.  Stir and cook until vegetables are softened, about 10 minutes.
  • Add the chicken broth, there should be enough to cover the vegetables. Add a little more broth, if necessary.  Bring to a boil, then reduce the heat to simmer and continue cooking until the carrots are cooked through, about 10 minutes.
  • Using an immersion blender puree the soup in the pot.  Or, puree soup in a regular blender, then return soup to the pot. 
  • Stir in coconut milk and add salt and pepper to taste.
  • Garnish with chopped cilantro, if desired

Notes

Expert Tips
  • Cut the carrots small and the same size so they cook quickly and evenly.
  • Feel free to use vegetable broth instead of chicken broth to make a vegetarian soup.

Nutrition

Serving: 1bowl | Calories: 293kcal | Carbohydrates: 36g | Protein: 11g | Fat: 42g | Saturated Fat: 33g | Cholesterol: 30mg | Sodium: 354mg | Potassium: 1361mg | Fiber: 10g | Sugar: 17g | Vitamin A: 38313IU | Vitamin C: 23mg | Calcium: 112mg | Iron: 4mg

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.

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About The Author

34 thoughts on “Curried Carrot Soup For One”

    1. I would start out by using less than 1/8 teaspoon of ginger powder (a pinch should work well). Taste and see if you would like to add a bit more and feel free to do so until you arrive at the flavor you like.

  1. Jametta Dickerson

    5 stars
    I made this as the “Soup” course of my 4 course Birthday Dinner! It was AMAZING!! So creamy and delicious! I wish I could share a picture! Thank you!!

  2. Could you use turkey broth (instead of chicken broth) ? I just made 5 quarts of turkey broth from my Thanksgiving turkey.

  3. 5 stars
    Just made this soup. One word AWESOME. So easy to make. I didn’t have tumeric so I put in curry instead.
    Will make again. Thank you for all the single serve recipes.

    1. Hi Laura,
      Thank you so much for letting me know that you enjoyed the carrot soup recipe. That makes my day! I’ll be sure to make the soup with curry next time, I bet that gave the carrot soup a wonderful flavor.
      Have a great week!
      Joanie

    1. Hi Jules,

      You can leave out the cilantro if you want to and you can substitute soy or regular milk for the coconut milk. It’s a delicious soup, if you give it a try with the changes, let me know. I’d love to hear how you liked it.

  4. Angie | Big Bear's Wife

    My husband's grandmother would have loved your site/blog when she was alive. She was always looking for one person serving size recipes since it was just her at home. Love the color of this soup!

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