Carrot And Ginger Soup Slow Cooker Food

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 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.

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

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.