Best Crock Pot Carrot Soup With Honey And Nutmeg Recipes

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.

RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT

Steps:

• In a large skillet cook onions in the olive oil until soft.
• Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
• Add tomatoes and bring to a boil, breaking them up as you stir.
• Add carrots, lentils, lemon juice and broth.
• Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
• Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
• Serve topped with fresh cilantro and several dashes of your favorite hot sauce.

GOLDEN CARROT SOUP

Steps:

• Heat oil in a large saucepan.
• add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
• Put the stock in another saucepan and bring to the boil.
• Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
• Remove the pan from the heat and remove the bay leaves.
• allow the soup to cool a little, then transfer to a blender and puree until smooth.
• Season with pepper.
• If the soup is too thick, add some extra stock.
• serve garnished with parsley.

CREAM OF CARROT AND HONEY SOUP

Steps:

• Slice carrots (peel if using larger carrots) and put into a saucepan with the vegetable stock, honey, garlic and salt.
• Bring to boil, reduce the heat and simmer for 30 minutes or until the carrots are tender.
• Adjust seasonings to your taste.
• Puree in a processor or blender and process, gently reheat before stirring in cream.
• Do not boil once cream is added.
• Serve sprinkled with chopped parsley.
• N.B.~ If soup requires thickening (it is a personal preference) make a paste of a little cornflour and water mix well before adding to soup.