Slow Cooker Vegan Ginger Carrot Soup Recipes

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SLOW COOKER CARROT GINGER SOUP



Slow Cooker Carrot Ginger Soup image

This Slow Cooker Creamy Carrot Ginger Soup is the easiest carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make in the Crock Pot or slow cooker!!

Provided by Chrissie (thebusybaker.ca)

Categories     Appetizer     Dinner     Lunch     Soup

Time 3h15m

Number Of Ingredients 8

20 small carrots, roughly chopped (10-15 large carrots (about 8 cups of chopped carrots))
1 large onion, diced
3 cloves garlic, minced or pressed
2 tablespoons freshly grated ginger
a few pinches of salt and pepper
4-5 cups chicken or vegetable stock
1 cup coconut milk (or heavy cream or half and half, if you wish)
chopped parsley and sour cream or coconut cream for garnish

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.

Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 22 g, Protein 5 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g

SLOW COOKER CARROT AND GINGER SOUP RECIPE



Slow Cooker Carrot and Ginger Soup Recipe image

This slow cooker carrot and ginger soup is incredibly delicious as it blends two amazing flavors.

Provided by Gus

Categories     Soup

Time 8h15m

Number Of Ingredients 6

1 kg (2.2 lb) carrots, roughly chopped
2 onions, chopped
1 Tbsp garlic, crushed
50 g (1.8 oz) ginger, peeled & sliced
1 l (1.1 qt) chicken stock
250 ml (8.5 fl oz) cream

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.

Nutrition Facts : ServingSize 426.0 g, Calories 236.0 kcal, Fat 10.8 g, SaturatedFat 5.8 g, TransFat 0 g, Cholesterol 33 mg, Sodium 378 mg, Carbohydrate 29 g, Fiber 6 g, Sugar 14 g, Protein 8 g

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



Slow Cooker Carrot-Ginger-Sweet Potato-Coconut Soup (Vegan) image

This is a delicious fall treat...even for the veggie averse! It's got a nice sweet and spicy flavor that's hearty and healthy all in one! It goes great with warm crusty bread!

Provided by Shalini

Categories     Vegetable

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs baby carrots (pre-peeled)
1 sweet potatoes or 1 yam
1 onion
2 teaspoons ginger paste
2 teaspoons curry powder
4 cups unsalted vegetable stock
14 ounces light coconut milk
salt

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.

Nutrition Facts : Calories 81.6, Fat 0.3, SaturatedFat 0.1, Sodium 131.1, Carbohydrate 19.1, Fiber 5.6, Sugar 8.9, Protein 1.6

VEGAN CARROT SOUP



Vegan Carrot Soup image

Yukon Gold potatoes-instead of cream-make a smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work, too. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon canola oil
4 cups vegetable broth
1 pound carrots, sliced
2 large Yukon Gold potatoes, peeled and cubed
1 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro leaves, optional

Steps:

  • In a large saucepan, saute onion and celery in oil until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 176 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CARROT AND GINGER SOUP (SLOW COOKER)



Carrot and Ginger Soup (Slow Cooker) image

Gently warming carrot and ginger soup with red lentils. Easy to prepare, put in to the slow cooker and forget for a while. I like using cups for measuring rather the scales when I can - it makes it simpler in my eyes, and don't get too hung up on the exact proportions in this recipe, it is all the better for the odd change here and there (add some chili flakes for more kick for instance).

Provided by RichardAllison

Time 5h15m

Yield Serves 5

Number Of Ingredients 0

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.

VEGAN CARROT CURRY SOUP



Vegan Carrot Curry Soup image

Simple, flavorful, comforting!

Provided by monsterclowngirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9

4 cups vegetable broth
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 pounds carrots, peeled and chopped
1 (14 ounce) can coconut milk
14 ounces water
1 teaspoon chopped fresh cilantro

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.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 4.5 g, Protein 2.7 g, SaturatedFat 9.3 g, Sodium 317 mg, Sugar 6.9 g

SLOW-COOKER GINGERED CARROT SOUP



Slow-Cooker Gingered Carrot Soup image

Gorgeous, golden soup! Zesty ginger and tangy orange juice balance the mellow flavor of carrots.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h35m

Yield 9

Number Of Ingredients 11

2 bags (1 lb each) ready-to-eat baby-cut carrots
2 large onions, chopped (about 2 cups)
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/2 cup whipping cream
1/2 cup orange juice
3 tablespoons packed brown sugar
2 tablespoons grated gingerroot
1/4 teaspoon white pepper
Fresh orange slices, quartered, if desired
Fresh Italian parsley, if desired

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.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 13 g, TransFat 0 g

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