Slow Cooker Carrot Ginger Soup Recipes

SLOW COOKER CARROT & GINGER SOUP

Steps:

• Prepare the carrots and potatoes by peeling and chopping into 4-6 cm sized pieces
• Peel and dice the onion
• Add these vegetables to the slow cooker
• Finally add the garlic, ginger, salt, pepper and chicken broth or stock.
• Stir to combine
• Place lid on the slow cooker and cook on LOW for 6-7 hours, until the carrots are tender
• Feel free to mix gently once or twice during cooking time, quickly then replace the lid.
• Turn off the slow cooker and blend the hot ingredients with a stick blender until smooth
• If you are serving straight away add the cream, if just serving a small portion add a dash of cream to the portion you are serving only.
• Refrigerate or freeze the remaining soup until you wish to reheat it
• Once reheated add a dash of cream or milk to taste
• Enjoy!

SLOW COOKER CARROT GINGER SOUP

Steps:

• Add the roughly chopped carrots, diced onion, garlic, ginger, salt and pepper, and stock to your slow cooker.
• Cook on high for 3-4 hours or on low for 6-7 hours.
• Blend with an immersion blender until smooth and add the coconut milk while blending to create a silky smooth texture.
• Serve with chopped parsley and a dollop of sour cream or coconut cream for garnish.

SLOW COOKER CARROT AND GINGER SOUP RECIPE

Steps:

• Add all the ingredients except for the cream into the slow cooker.
• Cook on low for 8 hours.
• Puree the soup until it is smooth.
• Stir in the cream.
• Cook on high for 30 minutes or until hot.
• Season to taste with salt and pepper.
• Serve & Enjoy.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

SLOW-COOKER GINGERED CARROT SOUP

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
• Cover; cook on Low heat setting 8 to 10 hours.
• Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker.
• Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.

CARROT-GINGER SOUP

Steps:

• Cooking Time: 2 hours on high
• Slow Cooker Size: 4 quart
• Place the ginger, shallots, and orange zest in the work bowl of a food processor fitted with the metal blade and process until fine, about 10 seconds. Transfer the mixture to the insert of the slow cooker. Add the carrots, potatoes, broth, and orange juice. Cover and cook on high for 2 hours, or until the vegetables are very soft.
• Use a hand-held immersion blender to purée the soup right in the insert. (Alternatively, thesoup can be puréed in batches in a food processor fitted with the metal blade or in a blender.) Taste the soup, then season with the Tabasco and soy sauce. Serve the soup hot or cold, garnished with a dollop of plain yogurt or sour cream.

CARROT AND GINGER SOUP (SLOW COOKER)

Steps:

• Peel and chop the carrots - don't worry too much about how you chop them, we are going to blend the soup later.
• Place all of the ingredients in the slow cooker and pour in the boiling water and broth.
• Cook on low for 6 to 8 hours, or high for 4 to 5 hours.
• Use a hand held blender to blend to soup to the consistency that you like.
• Serve hot with greens if desired or a nice piece of bread.

SLOW COOKER CARROT-GINGER-SWEET POTATO-COCONUT SOUP (VEGAN)

Steps:

• Chop sweet potato and onions to small pieces.
• Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker.
• Pour vegetable stock into slow-cooker.
• Cook in slow-cooker on high for 8 hours (until veggies are soft).
• Add salt to taste.
• Blend with immersion blender.
• Pour in coconut milk while blending.

CROCK POT GINGER CARROT - SWEET POTATO SOUP

Steps:

• Peel sweet potato and chop into pieces no larger than 1 inch. Peel the carrots and chop into pieces no larger 3/4 inches. Peel the onion and chop into 3/4 inch pieces.
• Use a vegetable peeler or paring knife to peel the ginger. Mince it finely.
• Place sweet potato, carrots, onion and ginger in crock pot and stir to combine.
• Add the broth.
• Cover and cook on low until vegetables are tender 9-11 hours.
• Turn the crock pot off and let cool for a few minutes, then puree in a blender in batches or use an immersion blender right in the crock.
• Season with salt and white pepper to taste.
• Serve the soup, hot or cold garnished with a spoonful of yogurt.