Slow Cooker Carrot Soup

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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.

Prep Time10

Cook Time7

Total Time7 10

Course: Soup

Cuisine: American

Servings:

Calories: 61

Author: Candace

Equipment

Slow cooker
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