Best Slow Cooker Vegan Ginger Carrot Soup Recipes

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

SLOW COOKER VEGAN GINGER-CARROT SOUP

Slow Cooker Vegan Ginger-Carrot Soup image

A twist on the traditional ginger carrot soup made in the slow cooker - plus, it's vegan! The whole house will smell amazing! Serve with a dash of coconut milk or a tablespoon of coconut yogurt.

Provided by Mme Rocha

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 8h45m

Yield 3

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, chopped
2 tablespoons grated ginger
1 tablespoon chopped garlic
5 large carrots, chopped
1 tablespoon red curry powder
2 teaspoons ground cumin
2 teaspoons ground turmeric
salt and ground black pepper to taste
1 bay leaf
1 cup vegetable stock
1 mandarin orange, peeled and juiced

Steps:

Heat oil in a large pot over medium heat. Add onion, and cook, covered, until onion starts to brown, 5 to 7 minutes. Add ginger and garlic; saute until garlic starts to brown, 1 to 2 minutes.
Add carrots, curry powder, cumin, turmeric, salt, pepper, and bay leaf. Increase heat to high and cook until carrots begin to soften and spices become fragrant, 3 to 5 minutes. Add vegetable stock to deglaze the pot. Lower heat and simmer until carrots start to caramelize, about 5 minutes. Transfer the mixture to a slow cooker and add the juice and peel of the mandarin orange.
Cover and cook on Low until carrots are soft enough to be smashed with a fork, about 8 hours. Remove orange peel and bay leaf. Puree soup with an immersion blender until completely smooth.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 24.9 g, Fat 10.6 g, Fiber 6.1 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 233.2 mg, Sugar 11.1 g