Slow Cooker Carrot Soup
Easy, silky smooth, creamy slow cooker carrot soup recipe, homemade with simple ingredients. Flavored with ginger, garlic, thyme, paprika.
Yield: People
Ingredients
- 1 tbsp Butter, Unsalted
- 1 tbsp Oil
- 1 cup Onion, Finely chopped
- 2 pounds Carrots, Peeled, Diced
- 1/4 cup Celery, Diced
- 1 tsp Ginger, Freshly grated
- 3 cloves Garlic, Finely minced
- Salt, To taste
- Pepper, To taste
- 1 tsp Dried thyme
- 1 tsp Paprika
- 4-5 cups Broth, Chicken or vegetable, Low sodium
- 1/2-3/4 cup Heavy cream, Or full fat coconut milk
Instructions
- Add onion, carrots, celery and sauté for a few minutes minutes until onions are tender.
- Add ginger, garlic and saute for 1 more minute until fragrant.
- Transfer this mixture to a large crockpot (6 quart or larger).
- Add salt, pepper, thyme, paprika, broth and mix until combined.
- Cover and cook on High heat for 3-4 hours or on Low heat for 6-7 hours until vegetables are soft and tender.
- Use a hand-held immersion blender to puree soup until smooth.
- Mix in heavy cream until evenly combined.
- Garnish with swirls of additional heavy cream or dollop of sour cream or roughly chopped parsley or a sprinkle of paprika. Enjoy!
Notes
- If you are short on time, skip the sautéing step and add all the ingredients in a crockpot. Then, cover and cook.
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 191kcal, Carbohydrates: 21g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 760mg, Potassium: 565mg, Fiber: 5g, Sugar: 10g, Vitamin A: 26133IU, Vitamin C: 12mg, Calcium: 78mg, Iron: 1mg