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Experience the comforting blend of sweet carrots and aromatic spices with this simple Curried Carrot Soup For One recipe, ready in under 30 minutes. Perfect for a nourishing lunch or a cozy dinner, this soup marries the sweetness of carrots with the complexity of curry and the creaminess of coconut milk. It’s a dish that brings a gourmet touch to your table with minimal effort, ideal for both a quick meal during the week or a leisurely weekend treat.
Enjoy this flavorful Curried Carrot Soup with a slice of crusty French bread or rich Butter Swim Biscuits. Pair it with a fresh salad tossed in homemade vinaigrette for a lighter touch, or combine it with Baked Chicken Thighs for a more filling meal.
Why You’ll Love This Recipe
- Simple and Fast: It’s on the table in less than 30 minutes, ideal for when time is of the essence.
- Flavorful Depths: The blend of spices and coconut milk offers a rich and enticing complexity.
- Nutrition Packed: Carrots bring vitamins, while spices like turmeric and ginger add their antioxidant powers.
- Versatile: Perfect as a starter or a main, it’s easily adapted for vegetarians or those on a gluten-free diet.
- Minimal Ingredients: Made with simple, whole ingredients that are easily found in your pantry or local grocery store.
RELATED: The Best Soup Recipes For One
What Is Carrot Soup?
Carrot soup is a classic dish known for its sweet flavor profile and velvety texture. Often blended to a smooth consistency, it’s a nutritious and comforting meal. Our variation adds a curry twist, combining the sweetness of carrots with a spicy and aromatic mix, all the while maintaining the traditional creamy texture, courtesy of coconut milk.
Ingredients
This section provides a quick rundown of the ingredients used in this small batch carrot soup recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Butter: We like using 1 tablespoon of salted butter for sautéing the vegetables, infusing them with rich flavor.
- Vegetables: The base of this soup consists of finely chopped onions and carrots, along with freshly grated ginger for a punch of warmth and zest.
- Spices: A blend of ground cumin, turmeric, coriander, and chili powder is used to create a profound depth of flavor that is both earthy and aromatic.
- Chicken Broth: Choose low-sodium chicken broth to manage the saltiness while enriching the soup’s body. Vegetable broth can be substituted for a vegetarian version of the soup. If you’ve got leftover broth, consider using it in Split Pea Soup, Mushroom Casserole, or Chicken Stew.
- Canned Coconut Milk: Add creaminess with canned coconut milk, which can be located in the Asian food section of grocery stores. Unlike its refrigerated counterpart, it is thicker and more suitable for cooking. For those who prefer, whole milk or half-and-half can be used as an alternative. Use leftover coconut milk in Chickpea Curry or Green Curry.
- Cilantro Leaves: While optional, a garnish of cilantro leaves brings a burst of freshness and color to the dish.
If you have any ingredients leftover from this curried carrot soup recipe, check out our Leftover Ingredients Recipe Finder.
How To Make Curried Carrot Soup
- Sauté the carrots, onions, and fresh ginger in a dollop of butter over the stove until they’re tender. Stir in the turmeric, cumin, coriander, and a dash of chili powder to enhance the vegetables with vibrant flavors.
- Pour in the chicken broth, though you can switch to vegetable broth for a vegetarian-friendly version.
- For a smooth texture, blend the vegetables right in the pot with an immersion blender, or carefully transfer them to a regular blender.
- Complete the soup by stirring in coconut milk, then season with salt and pepper to taste.
RELATED: Single Serving Comfort Food Recipes
Expert Tips
- Evenly Chop Carrots: Ensure carrots are cut into small, uniform pieces to promote quick and consistent cooking.
- Broth Variation: Opt for vegetable broth as an alternative to chicken broth for a vegetarian version of the soup.
- Soup Thickness: Tailor the liquid quantity to suit the thickness you prefer for your soup; add more for a thinner consistency or less for a thicker one.
Frequently Asked Questions
Yes, this curried carrot soup can be prepared beforehand. It maintains its taste and quality for up to three days in the refrigerator and can be reheated with ease.
A 2-quart saucepan is recommended for this carrot soup recipe. It’s the perfect size to accommodate all the ingredients and allows them to cook evenly.
You can create a vegan version of this curried carrot soup by using vegetable broth instead of chicken broth and substituting dairy butter with a vegan alternative.
Definitely, feel free to include additional vegetables such as sweet potatoes or squash to add more depth in flavor and texture to your curried carrot soup.
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 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.
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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
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- ⅛ teaspoon chili powder
- 1 cup low sodium chicken broth , (use vegetable broth if you would like this recipe to be vegan)
- ½ 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, ginger, 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
- Evenly Chop Carrots: Ensure carrots are cut into small, uniform pieces to promote quick and consistent cooking.
- Broth Variation: Opt for vegetable broth as an alternative to chicken broth for a vegetarian version of the soup.
- Soup Thickness: Tailor the liquid quantity to suit the thickness you prefer for your soup; add more for a thinner consistency or less for a thicker one.
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.
It was so good I ate the whole thing.. next time I will double the recipe. Wonderful with pork roast.
Joannie, Can you freeze this? Looking for recipes I can freeze for my Mom.
Yes, frozen carrot sup will store for up to six months. It reheats perfectly, from frozen, on the stove top over low heat.
Yum! Just made this and it was delicious! Just used regular milk and coconut oil instead of butter.
If I use powdered ginger, how much would you use? I don’t have fresh.
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.
I have your cookbook and just love it!!!! I have others but don’t compare!!! Thank you!
Thank you so much, Carole.
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!!
I’m so happy you enjoyed the soup, Jametta and Happy Belated Birthday to you!
Could you use turkey broth (instead of chicken broth) ? I just made 5 quarts of turkey broth from my Thanksgiving turkey.
Yes, that would be delicious!
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.
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
I would have to find substitutes for the coconut milk and cilantro, but this looks wonderful!
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.
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!
That is so creamy and flavorful.