Slow Cooker Carrot Soup Recipes
SLOW-COOKER GINGERED CARROT SOUP
Gorgeous, golden soup! Zesty ginger and tangy orange juice balance the mellow flavor of carrots.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h35m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 13 g, TransFat 0 g
RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT
Make and share this Red Lentil and Carrot Soup With Coconut for the Crock Pot recipe from Food.com.
Provided by Geema
Categories Lentil
Time 8h20m
Yield 5 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 358.7, Fat 5.1, SaturatedFat 0.8, Sodium 528, Carbohydrate 60.7, Fiber 12.2, Sugar 7.6, Protein 21.8
CARROT CHOWDER
My husband's grandmother passed this recipe on to us, and it's just wonderful-especially with a basket of warm, fresh bread on the side. This soup freezes well. -Wendy Wilkins, Prattville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quart).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
CROCK POT CARROT SOUP WITH HONEY AND NUTMEG
Make and share this Crock Pot Carrot Soup With Honey and Nutmeg recipe from Food.com.
Provided by Jxenja
Categories Vegetable
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229.1, Fat 7.3, SaturatedFat 1.1, Sodium 128.2, Carbohydrate 39.6, Fiber 7.4, Sugar 14.3, Protein 3.8
CARROT AND GINGER SOUP (SLOW COOKER)
Gently warming carrot and ginger soup with red lentils. Easy to prepare, put in to the slow cooker and forget for a while. I like using cups for measuring rather the scales when I can - it makes it simpler in my eyes, and don't get too hung up on the exact proportions in this recipe, it is all the better for the odd change here and there (add some chili flakes for more kick for instance).
Provided by RichardAllison
Time 5h15m
Yield Serves 5
Number Of Ingredients 0
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.
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CARROT SOUP
Directions. 1 Chop all vegetables put in slow cooker and spices and ginger. Pour over stock or water to just cover vegetables. Cook on low 6 hrs or 3 on high. 2 Use Stick blender or food processor to blend after soup is cooked. Serve with crusty bread. 3 add dollop of sour cream or natural yoghurt when served in bowl if desired.
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