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A bowl of carrot soup garnished with cilantro on a glass tray next to a glass of white wine and a bunch of cilantro.
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4.77 from 17 votes

Curried Carrot Soup For One

This creamy carrot soup is made with fresh carrots, onions, ginger, warm spices, and coconut milk. Ready in less than 30 minutes and perfectly portioned for one.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American, Indian
Diet: Gluten Free
Keyword: carrot soup, curried carrot soup, soup
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.
 
If doubling the recipe, use a 3-quart saucepan.

Nutrition

Serving: 1serving | 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

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