Curried Carrot Soup for One
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Carrots and ginger simmered with warm spices and blended smooth with coconut milk.
Ingredients
- 1 tbsp salted butter
- ½ cup chopped onion
- ½ lb carrots peeled and chopped (approximately 1¼ cups)
- ½ tsp minced ginger
- ⅛ tsp salt
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ⅛ tsp chili powder
- 1 cup low-sodium chicken broth (or vegetable broth)
- ½ cup unsweetened canned coconut milk
- Chopped cilantro leaves (optional)
Equipment
- saucepan
- blender
Directions
- Melt the butter in a 2-quart saucepan over medium heat. Add the onion, carrots, ginger, and salt and cook for about 5 minutes, until softened.
- Stir in the turmeric, cumin, coriander, and chili powder and cook for about 1 minute.
- Pour in enough of the broth to cover the vegetables. Bring to a boil, then simmer for about 10 minutes, until the carrots are tender.
- Purée until smooth with an immersion blender, or in a regular blender and then back into the pan.
- Stir in the coconut milk, taste for salt, and top with cilantro, if you like.
Nutrition
Serving: 678g | Calories: 495kcal | Carbohydrates: 37g | Protein: 11g | Fat: 38g | Saturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 643mg | Potassium: 1342mg | Fiber: 8.3g | Sugar: 15g | Vitamin A: 38351IU | Vitamin C: 21mg | Calcium: 137mg | Iron: 6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ tsp minced ginger counted as fresh ginger, low-sodium chicken broth (the first choice counted). Brands and portions vary, so use it only as an approximation.