Slow Cooker Carrot Soup is an easy way to make a smooth, flavorful soup with carrots and a hint of ginger. It takes just 10 minutes to prep, and there’s no need to roast or sauté anything before adding the ingredients to the slow cooker.
Serve it with crusty no knead bread for dipping or a classic BLT sandwich for an easy lunch or light dinner.
Recipe Highlights: Slow Cooker Carrot Soup
- Flavor: It is naturally sweet from the carrots, with a little warmth from the ginger and a savory flavor from the broth and celery.
- Skill Level: Simply chop the vegetables, then add straight to the slow cooker along with the broth. No extra pans or stovetop cooking needed, the slow cooker does all the work!
- Texture: Blend until smooth, or leave a few small pieces of vegetables for a thicker soup with a little texture.
- Prep Ahead: Chop the vegetables in advance and refrigerate them separately from the broth until you’re ready to start the slow cooker.
Total Time: 7 Hrs 10 Mins Servings: 6 Cooking Method: Slow Cooker
Ingredients for Slow Cooker Carrot Soup
- Carrots: Cut the carrots into similar-sized pieces so they cook evenly. Pre-cut carrots work well too and save a little prep time.
- Aromatics:
- Celery adds a mild, savory flavor that balances the natural sweetness of the carrots.
- Onions add a gentle sweetness which compliments the carrots, and they become mellow as they cook.
- Fresh minced ginger and garlic adds a warm and savory, slightly zesty flavor. Use more or less based on your preference.
- Broth: I like to use vegetable broth, adding savory flavor which balances the sweet carrots, but chicken broth also works.
- Coconut Milk or Heavy Cream (optional for serving): Coconut milk adds a subtle coconut flavor and keeps the soup dairy-free, while heavy cream gives it a rich, creamy finish without changing the flavor much.
How to Make Slow Cooker Carrot Soup
- Add the prepared vegetables, ginger, garlic, broth, and seasonings to the slow cooker.
- Cover and cook (full recipe below).
- Use an immersion blender in the slow cooker, or carefully blend in batches.
- Adjust the seasoning. Ladle into bowls and add parsley and an optional swirl of coconut milk or cream.
Carrot Soup Pro Tips
- Make sure all carrots are cooked before blending. A fork should slide easily through the largest carrot pieces.
- If using an immersion blender, keep it submerged to prevent hot soup from splashing. If using a countertop blender, work in small batches and follow the manufacturer’s instructions for hot liquids.
- For a thicker soup, blend the vegetables with some of the broth, then add more broth until you reach your preferred consistency.
- Taste and adjust seasoning at the end of cook time.
Store and Reheat Carrot Soup
- Keep leftovers in an airtight container in the refrigerator for up to 1 week and in the freezer for up to 3 months.
- Thaw in the refrigerator and reheat on the stovetop or in the microwave, stirring well. Add a splash of broth if it thickens, and add the optional cream garnish after reheating.
More Soups for Chilly Days
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Slow Cooker Carrot Soup
Carrots, ginger, and celery simmer in the slow cooker, then blend into a smooth, gently sweet soup. Finish each bowl with parsley and an optional swirl of cream.
Equipment
Immersion blender or regular blender
Ingredients
- 2 pounds carrots peeled and chopped
- 6 cups vegetable broth or chicken broth
- 4 ribs celery chopped
- 1 medium yellow onion diced
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ cup coconut milk or heavy cream, optional garnish
- 1 Tablespoon chopped fresh parsley optional garnish
Instructions
- To the slow cooker add the carrots, broth, celery, onion, ginger, garlic, salt, and pepper.
- Cover and cook for 7 to 8 hours on low, or 3 to 4 hours on high, or until the carrots are tender.
- Blend soup mixture with an immersion blender or other blender until it reaches desired consistency.
- Pour into bowls for serving and garnish with freshly ground black pepper and fresh chopped basil if desired.
- Serve topped with a swirl of heavy cream and parsley if desired.
Notes
- Keep leftovers in an airtight container for up to 1 week, and freeze for up to 3 months
Nutrition Information
Serving: 1cup | Calories: 61 | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 622mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12915IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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