Slow Cooker Carrot Ginger Soup 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 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 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 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.

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.

SLOW COOKER CARROT SOUP

Steps:

• 1. If your slow cooker has a browning feature, melt butter in cooker and saute onions until tender, but not brown. Otherwise, do this in a small skillet or saucepan on the stove top.
• 2. Add carrots, broth and rice, stir and set cooker to 6 hours on high.
• 3. I used an immersion blender right in the slow cooker to puree the carrots, but you can also pour it into a blender or food processor to blend until it's smooth or reaches your desired consistency.
• 4. Add hot water to thin, if necessary, and add sugar, and salt & pepper to taste. At this point you can either add the heavy cream to the pot of soup or just pour a little on top of the soup after you've ladled it into your bowl.
• 5. Soup can be served as an appetizer, or to serve as a meal add small cooked pasta such as mini shells, ditalini, or even orzo, then sprinkle top with Romano cheese before serving. Enjoy!
• 6. Original stove top version can be found here: https://www.justapinch.com/recipes/soup/soup-vegetable-soup/johns-carrot-soup.html

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.