Best Slow Cooker Gingered Carrot Soup Recipes

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

Ingredients

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

CARROT GINGER SOUP

Carrot Ginger Soup image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional

Steps:

In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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

CARROT-GINGER SOUP

Carrot-Ginger Soup image

Provided by Lora Brody

Categories Soup/Stew Blender Food Processor Pressure Cooker Ginger Potato Vegetarian Lunch Orange Carrot Winter Healthy Shallot Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Yield: 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 (2-inch piece) of fresh ginger, peeled
4 large shallots, peeled and cut in half
Grated zest of 1 large orange
2 pounds carrots, peeled and cut into 1-inch pieces
3 large idaho potatoes, peeled and cut into 1-inch cubes
6 cups low-sodium chicken broth, vegetable broth
1 cup orange juice
5 to 10 drops Tabasco, or to taste
2 to 3 tablespoons soy sauce, or to taste
Plain yogurt or sour cream for garnish

Steps:

Cooking Time: 2 hours on high
Slow Cooker Size: 4 quart
Place the ginger, shallots, and orange zest in the work bowl of a food processor fitted with the metal blade and process until fine, about 10 seconds. Transfer the mixture to the insert of the slow cooker. Add the carrots, potatoes, broth, and orange juice. Cover and cook on high for 2 hours, or until the vegetables are very soft.
Use a hand-held immersion blender to purée the soup right in the insert. (Alternatively, thesoup can be puréed in batches in a food processor fitted with the metal blade or in a blender.) Taste the soup, then season with the Tabasco and soy sauce. Serve the soup hot or cold, garnished with a dollop of plain yogurt or sour cream.