Slow Cooker Carrot Ginger Soup
This is a packed flavor carrot ginger soup that will keep you warm during the winter. This soup is super easy and the slow cooker will make all the hard work for you.
I enjoy making this soup on those winter lazy days where I’m not enjoying to spend too much time cooking. I wake up early, toss all the ingredients for the soup in the slow cooker and then when it’s the time of my lunch… Bangs! My soup is ready.
It’s that easy, and it’s that simple.
What is different about cooking this carrot soup in the slow cooker?
When cooking in the slow cooker, you must be aware that the flavors will intensify—especially garlic. When I make this recipe on the stove top, I usually use 3-4 garlic cloves but in this version, I get the same flavor payoff with just 2 garlic cloves, amazing huh?
The ginger also intensified so ½ tbsp of minced ginger is enough to give flavor to the entire soup without overpowering the sweetness of the carrots.
Well, it’s called slow cooking for something. You will need to plan ahead. As I’ve mentioned, I set up this soup in the morning (around 7am). The soup will be ready for lunch (around 14 pm) if you cook it in slow mode. If you use the high mode you will need 4 hours instead of 7.
I hope you enjoy this winter warmer soup and I see you in the next one!
- 5 medium carrots
- 1 small bell pepper
- 1 big onion
- 2 garlic crushed
- ½ tbsp ginger minced
- ½ cup heavy cream
- 2 cups vegetable broth (or chicken broth)
- Salt and pepper to taste
- Crunchy bacon to garnish (optional but highly recommended)
Cut the onion, the bell pepper, and the carrots into medium size chunk. There is no need to be careful about this, just make sure that the pieces are the same size. This way they all cook at the same pace.
Add all ingredients — except the heavy cream — into the slow cooker and cook for 4 hours in high or 7 hours in slow.
When it’s done pour the heavy cream and blend using a hand blender.
Serve with some crunchy bacon.