Description
A cozy, ultra-easy slow cooker soup that blends tender carrots and sweet potatoes with aromatic spices like ginger, cumin, and paprika. Naturally creamy, subtly sweet, and perfect for fuss-free cooking.
Ingredients
1 1/2 pounds carrots, peeled and chopped
1 medium sweet potato, peeled and cubed
1 small onion, diced
2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups vegetable broth
1/2 cup coconut milk (or non-dairy milk alternative)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Chop carrots, sweet potato, onion, garlic, and ginger.
2. Add all ingredients to the slow cooker.
3. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Once tender, blend the mixture until smooth using an immersion blender or regular blender.
5. Taste and adjust seasoning if needed.
6. Serve warm with optional toppings like chopped herbs or additional coconut milk.
Notes
Use a low-sodium vegetable broth for better control over salt.
Add spinach or kale in the last 30 minutes of cooking for extra nutrients.
For a thicker soup, blend only half the mixture and leave the rest chunky before combining.
Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Prep Time: 10
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 5g
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg