You’ll love the spices in this Curried Carrot Soup For One. This easy recipe is hearty and flavorful. It’s a great recipe for anyone cooking for one.
A few weeks ago, I found a recipe for Curried Carrot Soup in the New York Times. This easy recipe really caught my eye, not only because of the gorgeous orange color but also because of the incredibly healthy ingredient list. The original recipe, written by Mark Bittman is for a larger serving and was the perfect size for my family. However, as we were enjoying the soup for dinner, I couldn’t help but think it would make a wonderful “recipe for one” as well.
A few days later, I set out to recreate this delicious Curried Carrot Soup as a single serving recipe. The simple ingredients made it easy to scale down the recipe.
Carrots, onions and ginger cook in a small bit of butter on the stove. Then the addition of flavorful ground turmeric, ground cumin, coriander and a pinch of chili powder make the vegetables come alive. I added chicken broth but vegetable broth could easily be substituted to make this soup entirely vegetarian.
To finish, I added some coconut milk and flavored it with salt and pepper. As I said, simple ingredients which yield amazing flavor.
This carrot soup is warm, slightly spicy and completely comforting. I’ve made it six or seven times since the original time and I still love the taste.
I recently invested in a small kitchen scale and this has really helped me in my single serving recipe development. I recommend using one, especially when you are cooking for one. I feel like the ingredients are more accurately measured this way.
Serve this soup with a side salad and a bit of crusty bread for a complete meal. I paired it with a Sauvignon Blanc.
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You'll love the spices in this Curried Carrot Soup For One. It's easy to make, hearty and tastes incredible! | onedishkitchen.com
- 1 tablespoon butter
- 1/2 small onion, chopped (about 1/2 cup chopped)
- 1/2 pound carrots, peeled and chopped (about 1 1/4 cup chopped)
- 1/2 teaspoon fresh ginger, finely chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 1/8 teaspoon chili powder
- 1 cup chicken broth, (use vegetable broth if you would like this recipe to be vegetarian)
- 1/2 cup unsweetened coconut milk
- 1 teaspoon chopped cilantro, optional for garnish
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
Products used in this recipe…
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