Slow Cooker Creamy Carrot Ginger Soup
Slow Cooker Creamy Carrot Ginger Soup is a delightful blend of sweet carrots and zesty ginger that warms you from the inside out. This velvety soup is perfect for chilly days, effortlessly simmering in your slow cooker to develop rich flavors. Ready to impress at family gatherings or cozy dinners, it’s versatile enough to serve as an appetizer or main dish. With its vibrant orange color and creamy texture, this comforting soup will have everyone reaching for seconds!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 6 medium carrots, peeled and chopped
- 1 thumb-sized piece fresh ginger, minced
- 1 medium yellow onion, diced
- 3 cloves garlic, crushed
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
Instructions
- Prepare Your Ingredients: Peel and chop the carrots, mince the ginger, dice the onion, and crush the garlic.
- Sauté Aromatics: In a skillet, heat 2 tsp olive oil over medium heat. Sauté onion until translucent (about 5 minutes), then add minced garlic and ginger until fragrant. Transfer to the slow cooker.
- Combine: Add chopped carrots and vegetable broth to the slow cooker; stir gently.
- Cook: Cover and cook on low for 6 hours or high for 3 hours.
- Blend: Once cooked, blend until smooth with an immersion blender or regular blender in batches. Stir in coconut milk.
- Serve: Ladle into bowls and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added spice, include red pepper flakes or use heavy cream instead of coconut milk for a richer flavor. - Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.