Slow Cooker Carrot Soup
Abeer Rizvi
Easy, silky smooth, creamy slow cooker carrot soup recipe, homemade with simple ingredients. Flavored with ginger, garlic, thyme, paprika.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Main Course
Cuisine American
Servings 6 People
Calories 191 kcal
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Heat butter and oil in a large nonstick pot over medium-high heat. 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!
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.
Calories: 191 kcal Carbohydrates: 21 g Protein: 2 g Fat: 12 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 32 mg Sodium: 760 mg Potassium: 565 mg Fiber: 5 g Sugar: 10 g Vitamin A: 26133 IU Vitamin C: 12 mg Calcium: 78 mg Iron: 1 mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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