Slow Cooker Carrot Soup Recipes

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.

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.

VEGAN CARROT CURRY SOUP

Steps:

• Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
• Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
• Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.

SLOW-COOKER OXTAIL SOUP

Steps:

• In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

CARROT SOUP

Steps:

• In a large heavy kettle heat 4 tablespoons butter and gently fry the carrots, potatoes and onions for 15 minutes, covered, stirring occasionally.
• Add the sugar, stock, salt and pepper. Simmer gently until the vegetables are soft. Puree in a blender, but not too fine. Correct seasoning.
• Just before you are ready to serve, stir in the remaining two tablespoons butter and the parsley.
• Serve the soup in warm bowls.

CROCK POT CARROT SOUP WITH HONEY AND NUTMEG

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
• Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
• Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.

CROCK POT CARROT AND PARSNIP SOUP

Steps:

• Peel carrots and parsnips and cut up coarsely.
• Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
• In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
• Puree with hand blender or remove and puree in batches.
• Season to taste. Stir in desired amount of cream to color and flavor soup.
• Serve hot. Garnish with chopped fresh parsley.