Crock Pot Carrot Soup
Creamy carrot soup is an easy vegetarian meal (with vegan option) you can whip up in your slow cooker on days when you want a cozy but healthy dinner ready when you get home.
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
Serving: 1gCalories: 151kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 1247mgPotassium: 545mgFiber: 5gSugar: 11gVitamin A: 26064IUVitamin C: 11mgCalcium: 71mgIron: 1mg
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