Easy Crock Pot Carrot Soup
This slow cooker carrot soup is creamy, cozy and gently warmed with fresh ginger, making it a welcome meal for chilly fall and winter days.
This vegetarian Crock Pot carrot soup can also be made vegan with just a couple of simple swaps. It’s an easy, flavorful soup that feels indulgent but packs a nutritional punch.
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Slow cooker carrot soup is the kind of meal you really appreciate once the weather starts cooling down.
It’s warm and creamy without feeling too heavy, and the addition of fresh ginger jazzes it up and keeps the soup from tasting too plain.
Carrots, celery, onion, garlic and ginger cook together in broth until everything is tender, then a little heavy cream gives the soup its smooth, creamy finish.
It’s a nice option for those times when you want a meatless meal that still feels substantial, especially when it’s served with some crusty bread or a melty grilled cheese sandwich.
It’s also a good pick-me-up when you’re feeling under the weather, thanks to the soothing warmth of the ginger.
With a couple of easy ingredient swaps, this soup can also work for different dietary needs. If you want to make it vegan, you can use vegetable broth and coconut milk instead of chicken broth and heavy cream.
And since everything cooks in the Crock Pot, it’s a mostly hands-off kind of meal!
More Vegetarian Soup Recipes:
- Instant Pot Broccoli Soup
- Homemade Broccoli Potato Soup
- Instant Pot Broccoli Cheese Soup
- Vegetable Orzo Soup
- Instant Pot Potato Leek Soup
- Instant Pot Butternut Squash and Apple Soup
- Instant Pot Cauliflower Cheese Soup
- Sweet Potato Chili
How to Make Homemade Carrot Soup
It’s really easy to make slow cooker carrot soup.
Ingredients You’ll Need
- Carrots
- Chicken Broth
- Celery
- Yellow Onion
- Fresh Ginger
- Garlic
- Salt
- Pepper
- Heavy Cream
- Fresh Parsley (optional, for garnish)
How to Make It:
Find the full printable recipe available below
Slow cook the soup. First, you’ll add all the ingredients, except for the cream and parsley, into a 6-quart slow cooker.
Cover and cook on low for 7-8 hours or until the carrots are tender and can be easily pierced with a fork.
Blend the soup. Then, you’ll use an immersion blender to blend the ingredients until smooth.
Garnish and serve. Then, you’ll ladle servings into individual bowls and garnish with a drizzle of cream and a sprinkle of fresh parsley, if desired.
Notes and Adaptations:
- Leftover soup can be stored in an airtight container in the refrigerator for up 5 days. The soup can also be frozen for up to 3 months. Souper Cubes are great for freezing individual portions!
- You can grate your own fresh ginger or use ginger paste (that comes in a tube).
Recommended Equipment:
- Crock Pot
- Immersion Blender
- Souper Cubes (for freezing leftovers)
Crock Pot Carrot Soup
Ingredients
- 2 pounds carrots (peeled and cut into chunks)
- 6 cups chicken broth (or vegetable broth, for vegan option)
- 4 ribs of celery (diced)
- 1 medium yellow onion (diced)
- 2 teaspoons minced or grated fresh ginger
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup heavy cream (or coconut milk, for vegan option)
- fresh parsley, chopped (optional garnish)
Instructions
- Add all the ingredients, except for the cream and parsley, into a 6-quart slow cooker.
- Cover and cook on low for 7-8 hours or until the carrots are tender and can be easily pierced with a fork.
- Using an immersion blender, blend the ingredients until smooth.
- Ladle servings into individual bowls and garnish with a drizzle of cream and a sprinkle of fresh parsley, if desired.
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up 5 days. The soup can also be frozen for up to 3 months. Souper Cubes are great for freezing individual portions!
- You can grate your own fresh ginger or use ginger paste (that comes in a tube).
Nutrition
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