Description
This healing slow cooker carrot soup is creamy, comforting, and packed with anti-inflammatory ingredients like fresh ginger and turmeric. It’s also vegan, Whole30, paleo, and SCD friendly.
Ingredients
- 2 lbs carrots (about 10–12 large), peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup light coconut milk
- ½ teaspoon apple cider vinegar
- 1 tablespoon freshly grated ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon paprika
- Salt and pepper, to taste
Instructions
1. Add all of the ingredients to the slow cooker.
2. Cook on high for 3–4 hours or low for 4–6 hours, until the carrots are soft.
3. Use an immersion blender to blend the soup until smooth and creamy.
4. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
5. Taste and season with additional salt and pepper as needed.
6. Serve warm and enjoy!
Notes
To make on the stovetop: Heat 1–2 tablespoons olive oil in a large stock pot over medium heat. Add chopped onions and garlic, cooking until softened (about 5–7 minutes). Add chopped carrots and cook for 5 minutes. Add broth, coconut milk, and all remaining ingredients. Simmer for 30 minutes until carrots are soft. Blend until smooth and serve.
Storage: Keep leftovers in the fridge for up to 4 days or freeze for several months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 167
- Sugar: 7g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg