This recipe for Slow Cooker Carrot Soup makes a creamy carrot soup that's packed with savory seasonings like ginger, cumin and paprika. It's vegan, vegetarian, dairy-free and gluten-free, so it's a great healthy soup for a variety of diets.
A delicious bowl of sweet and savory Slow Cooker Carrot Soup is perfect for carrot loves and picky eaters alike. This soup recipe makes a thick and creamy pureed soup that's slightly sweet and a whole lotta savory. It's low in calories and loaded with nutrients, vitamins and minerals.
Carrot soup is just one of the many vegetable soups I can't get enough of. Decadent pumpkin soup, creamy asparagus soup, savory celery soup, veggie packed cabbage soup and cauliflower soup are recipes you don't want to miss!
Even better, this crockpot soup is a set it and forget it dish. Just dump all the ingredients into the slow cooker, walk away, and only return hours later to blend your soup into creamy, carroty perfection. Then serve as a lunch, a light dinner or as a side dish or appetizer with dinners like slow cooked kebab hindi, country style pork ribs, maple-glazed salmon, chicken teriyaki, Instant Pot cabbage rolls or Middle Eastern style stuffed peppers.
Ingredients and Substitutions
- Carrots: fresh, peeled large orange carrots. You can use colorful carrots, like purple or white, too.
- Sweet potato: my recipe calls for just 1 sweet potato, but you can throw in another carrot in place of it, or even a white potato.
- Celery
- Onion: this recipe calls for a sweet onion which can be substituted with a yellow or red onion.
- Garlic: fresh minced garlic cloves or roasted garlic.
- Coconut cream: make sure to use unsweetened coconut cream as opposed to the sweetened version you would use for piña coladas and the like. You can use heavy cream, full fat coconut milk or evaporated milk for a thinner version of carrot soup.
- Vegetable broth: if not vegetarian or vegan, chicken broth works here too.
- Seasonings: paprika, cumin, ginger, salt and black pepper.
Step-By-Step-Instructions
Slow cooker carrot soup is a set it and forget it, dump and go recipe! Follow these easy instructions:
- Add 2 lbs carrots, 1 large sweet potato, 1 rib celery, 1 large sweet onion, 6 cloves garlic, 6 cups vegetable broth, ½ cup unsweetened coconut cream, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground ginger and ¼ teaspoon cumin to the slow cooker. Stir.
- Cover and set to low for 6 hours or high for 3 hours.
- When done, remove the lid and stir. Use an immersion blender to blend the soup into a puree, adding more broth if desired to create a thinner consistency.
- Taste and season with additional salt and black pepper if desired. Serve warm, garnished with fresh parsley, basil, or rosemary.
How To Store Carrot Soup
Store in the fridge for up to 1 week or in the freezer for up to 6 months in freezer safe bags or containers. Defrost in the fridge overnight or in the microwave for a quick thaw.
Recipe Tips and FAQs
- If you don't have an immersion blender to blend the soup, carefully transfer it to a traditional blender and blend on high speed til smooth.
- Add more ginger, cumin, or paprika to suit your taste.
- Serve carrot soup topped with fresh green herbs and grated carrots and sunflower seeds to add a little crunch.
When slow cooking soups, whether you cook on high or low is mostly a matter of how much time you have as opposed to how the soup will turn out. Since the goal is for the carrots, sweet potato and other ingredients to soften enough that they blend into a creamy puree, you don't have to worry about overcooking them. This recipe turns out best if you cook it for 6 hours on the low setting or 3-4 hours on the high setting.
Other seasonings that can be added to carrot soup are thyme, coriander, chili powder, rosemary and turmeric depending on the taste you're going for. Feel free to play around with additional seasonings.
Recipe
Slow Cooker Carrot Soup
Equipment
- slow cooker
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
- ½ cup unsweetened coconut cream
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon cumin
Instructions
- Add 2 lbs carrots, 1 large sweet potato, 1 rib celery, 1 large sweet onion, 6 cloves garlic, 6 cups vegetable broth, ½ cup unsweetened coconut cream, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground ginger and ¼ teaspoon cumin to the slow cooker. Stir.
- Cover and set to low for 6 hours or high for 3 hours.
- When done, remove the lid and stir. Use an immersion blender to blend the soup into a puree, adding more broth if desired to create a thinner consistency.
- Taste and season with additional salt and black pepper if desired. Serve warm, garnished with fresh parsley, basil, or rosemary.
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