Slow Cooker Carrot Soup: Effortless Creamy Goodness
This creamy Slow Cooker Carrot Soup is packed with savory seasonings like ginger, cumin, and paprika. It’s vegan, vegetarian, dairy-free, and gluten-free, making it a healthy option for a variety of diets.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Appetizer, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 lbs carrots, peeled and roughly chopped
- 1 large sweet potato, peeled and roughly chopped
- 1 rib celery, washed and roughly chopped
- 1 large sweet onion, diced
- 6 cloves garlic, minced
- 6 cups vegetable broth
- 1/2 cup unsweetened coconut cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cumin
Instructions
1. Add carrots, sweet potato, celery, sweet onion, garlic, vegetable broth, coconut cream, paprika, salt, black pepper, ground ginger, and cumin to the slow cooker. Stir well.
2. Cover and cook on low for 6 hours or high for 3 hours.
3. Remove the lid and stir. Use an immersion blender to blend the soup until smooth, adding more broth if a thinner consistency is desired.
4. Taste and season with additional salt and black pepper if needed.
5. Serve warm, garnished with fresh parsley, basil, or rosemary.
Notes
Store in the refrigerator for up to 1 week or freeze for up to 6 months in freezer-safe containers.
If you do not have an immersion blender, carefully transfer the soup to a traditional blender and blend until smooth.
Adjust the ginger, cumin, or paprika to suit your taste preferences.
Serve topped with fresh herbs, grated carrots, or sunflower seeds for added texture.