Creamy Carrot Soup for One is colorful, easy to make, and man does it bring fresh flavor to the table! I love that this recipe makes just enough for me (with leftovers for a second serving). This soup is perfect on a cold winter day!
I had just two carrots in my fridge the other day. They were perfect to use to make Creamy Carrot Soup from The Ultimate Cooking for One Cookbook by Joanie Zisk. Joanie is a fellow blogger who I’ve followed for a long time on her blog, One Dish Kitchen. Note: I originally posted this recipe in 2020.
Note: I was provided with a complimentary copy of this cookbook for review purposes. All thoughts described here are my own.
This recipe calls for just a few ingredients, and couldn’t be easier to make. The flavor and creaminess will blow you away. I was genuinely surprised at how fresh this dish came across!
If you’re a carrot soup fan (or if you don’t know if you are!), try my recipe for Roasted Carrot and Parsnip Soup with Carrot Greens Pesto. Not only is this a fabulous soup (how often do you serve parsnips?), it doesn’t let any part of your carrots go to waste, from the top of the greens, to the bottom tip of the carrot!
Creamy Carrot Soup for One
I was excited to learn about Joanie’s cookbook, and even more excited when I tasted the Creamy Carrot Soup I made from her book, just for myself (my hubs hates carrots). Although this recipe technically makes one serving, I actually had enough leftover for a second helping – perfect for my lunch the next day.
There are just two humans in my home. Our German Shepherd begs and begs and sometimes we give in, but really, we’re only cooking for two humans!
There are several dishes that my husband and I love to make (hellooooo, pasta), but for some reason we just can’t seem to make small servings of them. When we make such large portions, leftovers can become a little boring and, ultimately, end up getting ditched.
One of my favorite pasta dishes in my home is Pasta with Sausage and Rapini. It’s comforting and filled with great flavors!
Food waste occurs in my home more than I’d like to admit. I’ll have good intentions, buy a bunch of produce, and sometimes not get around to using it all before it goes bad.
The Ultimate Cooking for One Cookbook is perfect when you’re cooking for one (double up a recipe if you have two to serve), and really helps cut back on large portions of leftovers that might not get used, and if you’re following along, you won’t need to purchase produce in large quantities.
Tucked in the pages of this cookbook are recipes for everything from side dishes to main dishes to desserts, as well as great ideas that can help you reduce food waste in your home.
To give you a taste of what you can expect from this cookbook, give this recipe for Creamy Carrot Soup for One a try. I changed up a few of the seasonings from the original recipe, and you’ll love the flavors that shine through!
Patricia Conte/Grab a Plate
Serves Serves 1
Save Recipe5 based on 10 review(s)
Ingredients
- 1 tablespoon butter
- 2 large carrots, peeled and sliced
- 1/2 yellow onion, chopped
- 1 garlic clove, minced
- 1-1/4 cup low-sodium vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon dried sage
- 1/4 cup heavy cream, extra to drizzle
- Optional: dried chickpeas as garnish
Instructions
- Add the butter to a medium-sized pan over medium-high heat. Add the carrots, onions, and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are soft.
- Add the broth to the pan (the broth should cover the vegetables).
- Add the salt, pepper, cumin, and sage and stir to combine. Bring the mixture to a boil, then reduce heat to a simmer on medium-low heat for about 10 minutes or until carrots are cooked through.
- Add the mixture to a blender, and blend until smooth.
- Transfer to a medium bowl and stir in the heavy cream.
- Serve with a drizzle of extra heavy cream, and dried chickpeas if using.