Description
A warm and creamy Crockpot Carrot Soup made with tender carrots, celery, onion, and aromatic ginger and garlic. This slow-cooked soup is blended to a silky smooth texture and optionally garnished with coconut milk and fresh parsley, perfect for a comforting, wholesome meal.
Ingredients
Main Ingredients
- 2 pounds carrots, peeled and chopped
- 6 cups vegetable broth
- 4 stalks celery, chopped
- 1 medium yellow onion, diced
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
Optional Garnishes
- ½ cup coconut milk
- Freshly chopped parsley
Instructions
- Add Ingredients: Place the peeled and chopped carrots, vegetable broth, chopped celery, diced onion, minced ginger, minced garlic, salt, and pepper into a 6-quart slow cooker.
- Slow Cook: Cover the slow cooker and cook on low heat for 7 to 8 hours, or until the carrots are very soft and easily pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup directly in the cooker until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until completely smooth.
- Serve and Garnish: Ladle the smooth carrot soup into bowls. Optionally, finish each serving with a drizzle of coconut milk and a sprinkle of freshly chopped parsley. Serve warm and enjoy.
Notes
- You can substitute vegetable broth with chicken broth if you prefer a non-vegetarian version.
- For a sweeter soup, add a touch of honey or maple syrup before blending.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust seasoning to taste before serving.
- The coconut milk garnish adds creaminess but can be omitted to keep the soup lower in fat.
