Herbie Creative Recipes

Slow Cooker Carrot Ginger Soup

Name: Slow Cooker Carrot Ginger Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 5 to 6 servings
Ingredients: 2 lb carrots, peeled and cut into roughly 1-inch pieces; 1 medium yellow onion, roughly chopped; 3 cloves garlic, peeled and roughly chopped; 2 tbsp fresh ginger, peeled and grated or finely chopped; 4 cups chicken or vegetable broth; 2 tbsp butter or olive oil; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/2 tsp ground cumin; 1/2 tsp curry powder; 1/4 tsp ground ginger; 1/4 tsp ground turmeric, optional; 1/8 tsp ground cinnamon; 1/8 tsp ground cloves; 1/8 to 1/4 tsp coconut aminos, optional; 1/8 to 1/4 tsp soy sauce, optional; 1/4 tsp toasted sesame oil; 1 tbsp apple cider vinegar, plus more to taste; about 1/4 can (13.5 oz) full-fat coconut milk (about 1/3 cup), plus more to taste; 1 to 2 tbsp pure maple syrup (honey or agave may be substituted), to taste

Silky crockpot carrot soup with curry spices, a touch of coconut milk, maple syrup, and apple cider vinegar.

Soups Slow Cooker American Fusion 5 to 6 servings Prep 20 min Cook 4 hrs Total 4 hrs 20 min

5.0 (1 review)

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Ingredients

2 lb carrots, peeled and cut into roughly 1-inch pieces
1 medium yellow onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
2 tbsp fresh ginger, peeled and grated or finely chopped
4 cups chicken or vegetable broth
2 tbsp butter or olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp curry powder
1/4 tsp ground ginger
1/4 tsp ground turmeric, optional
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 to 1/4 tsp coconut aminos, optional
1/8 to 1/4 tsp soy sauce, optional
1/4 tsp toasted sesame oil
1 tbsp apple cider vinegar, plus more to taste
about 1/4 can (13.5 oz) full-fat coconut milk (about 1/3 cup), plus more to taste
1 to 2 tbsp pure maple syrup (honey or agave may be substituted), to taste

Instructions

Add carrots, onion, garlic, fresh ginger, broth, butter or oil, salt, pepper, cumin, curry powder, ground ginger, optional turmeric, cinnamon, cloves, optional coconut aminos, optional soy sauce, and toasted sesame oil to the slow cooker. Stir briefly.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until carrots are very soft.

Prep
Add 1 tablespoon apple cider vinegar.
Blend the soup until completely smooth using a countertop blender (in batches if needed) or an immersion blender, whichever you prefer.

Cooking
Stir in about 1/4 can (about 1/3 cup) of coconut milk, then blend or stir again. Taste and add more coconut milk if you want it creamier or more coconut flavor.
Add 1 tablespoon maple syrup, blend or stir, then taste. Add up to 1 more tablespoon if you prefer it sweeter.
Taste and adjust salt, vinegar, sweetener, or broth for thickness as needed. Serve hot with optional garnishes like a swirl of coconut milk, cilantro, sesame seeds, or pumpkin seeds.

Notes

Start with about 1/4 can (about 1/3 cup) coconut milk; adding half a can or more makes the soup quite coconutty.
Begin with 1 tablespoon maple syrup and add more to taste; 2 tablespoons can make it quite sweet.
Blending is up to you: use a countertop blender or an immersion blender. If using a blender with a lid, vent carefully to avoid steam buildup.
Leftover soup makes Second-Day Gold: Carrot Ginger Chicken Curry: brown chicken, add rustic carrot chunks, simmer with the soup as a coconut curry sauce, finish with cashews, and serve over rice.

Reviews

5.0

1 review

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1 star 0

Anonymous 2026-08-11

Silky carrot-ginger. Soothing and bright.