Curried Carrot Soup for One

Course Soup

Cuisine American

Keyword carrot ginger soup, coconut carrot soup, curry soup, soup for one

Prep Time 5

Cook Time 20

Total Time 25

Servings 1 serving

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)

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

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.