Slow Cooker Carrot Soup2023-10-07
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6 g
Trans Fat1 g
Unsaturated Fat1 g
Slow cooker carrot soup. Make delicious carrot soup with ease! This simple and easy-to-follow recipe only requires a few ingredients and is perfect for a weeknight meal. Get cooking now with this flavorful carrot soup! Make your own yummy caramel-colored carrot soup right in your slow cooker!
All you need are a few simple ingredients like carrots, ginger, garlic, thyme, and paprika. Cook for a few hours to get a creamy, silky soup that’s sure to warm you up.
Healthy and tasty don’t often go together – but now they can! You can feel good about feeding your family and you don’t have to cook for hours. That’s a big victory!
How to Make Carrot Soup From Scratch?
It is so simple! Saute the onions, carrots, celery, ginger, and garlic in a pan. Transfer the mixture to a crockpot. Add salt, pepper, thyme, paprika, and broth.
Cover the crockpot and cook the mixture. Use an immersion blender to turn the mixture into a puree. Then add some heavy cream and mix until combined. Finally, add some garnishes and your meal is ready to eat!
How to Serve This Creamy Carrot and Ginger Soup?
This soup is tasty on its own, but it’s even better when you add something to go with it. Some perfect sides to try are baked or grilled chicken, steak, slow cooker roast beef, crockpot sausage, and peppers, or slow cooker pot roast.
You can also dip bread, such as garlic breadsticks, artisan bread, cheesy breadsticks, toast, buttermilk biscuits, or dinner rolls. Enjoy!
Slow Cooker Carrot Soup Variations
Roasted Carrot Soup- Roast your carrots first. Then, put them in a slow cooker to give the soup more flavor.
Carrot-Orange Soup– Mix carrots and oranges to make a yummy soup! Carrots have more sugar than other veggies, so adding some orange juice and zest will make the flavor even better. Blend everything together to get a delicious carrot orange soup.
Vegan Carrot Soup– Make a soup that’s vegan or vegetarian-friendly! Use vegetable broth as your base and use coconut milk instead of cream for a healthier option.
Carrot-Curry Soup- To make curry soup, add a little bit of curry powder. This spice has a strong taste, so don’t add too much.
Spicy Carrot Soup- To make a spicy soup, you can add some “heat” by adding in red chili flakes, cayenne pepper, or hot sauce. All of these ingredients will make the soup extra flavorful and spicy.
Carrot-Lentil Soup- Add lentils: Mix in some cooked lentils before blending the mixture.
Carrot-Apple Soup– Add apples – Pick your favorite kind of apple and mix it with the other vegetables. It might surprise you, but this can give your dish an amazing taste!
Tips and Tricks
How to Thicken Carrot Soup? To thicken crockpot soup, try adding a cornstarch slurry to it. Simmer the soup uncovered so some of the liquid evaporates and it thickens. You can also add more heavy cream or cream cheese.
Heavy Cream vs. Coconut Milk-Heavy cream and coconut milk can both be used in soup. Coconut milk will make the soup taste different. If you choose to use coconut milk, make sure it has lots of fat to make the soup creamy.
Sauteing is Highly Reccomended– Sautéing is a great idea for adding more flavor to your dish. It’s not required, but it’s worth it if you have the time. If you’re in a hurry, you can skip this step.
How to Store Carrot Soup
Refrigerate – Put the soup in a container that seals tight and store it in the fridge for up to 3 days.
Freeze – Don’t add cream if you’re freezing it. Put it in a sealed container and store in the freezer for a month. When you’re ready to have it, heat it up on the stove and add cream.
Make Ahead – You can make this soup up to 3 days before you eat it. Put it in a container that seals tight and store it in the fridge. When it’s time to eat, heat it up on the stove.
Slow Cooker Carrot Soup
- 1 tablespoon unsalted butter
- 1 tablespoon cooking oil
- 1 cup chopped yellow onion
- 2 pounds (960 g) diced carrots
- 1/4 cup diced celery
- 1 teaspoon grated ginger
- 3 cloves garlic, peeled and minced
- salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 cups (2 L) vegetable broth
- 1/2 cup (125 ml) heavy cream
Melt the butter and oil in a big pan that doesn't stick over a medium-high heat. Add onion, carrots, and celery to the pan and cook them, stirring occasionally, for a few minutes until the onion is soft.
Add ginger and garlic to a pan and cook for one minute, until it smells nice. Then, pour the mixture into a big crockpot. It should be 6 quarts or bigger.
Stir in salt, black pepper, thyme, paprika, and broth. Mix well.
Cover the pot and cook on a high-heat setting for 3-4 hours, or until vegetables are soft and tender.
Turn off the cooker and open the lid. Use an immersion blender to puree the soup until smooth. Stir in heavy cream.
Ladle soup into soup bowls. Garnish with chopped parsley.