SLOW COOKER CARROT AND GINGER SOUP RECIPE
This slow cooker carrot and ginger soup is incredibly delicious as it blends two amazing flavors.
Provided by Gus
Categories Soup
Time 8h15m
Number Of Ingredients 6
Steps:
- Add all the ingredients except for the cream into the slow cooker.
- Cook on low for 8 hours.
- Puree the soup until it is smooth.
- Stir in the cream.
- Cook on high for 30 minutes or until hot.
- Season to taste with salt and pepper.
- Serve & Enjoy.
Nutrition Facts : ServingSize 426.0 g, Calories 236.0 kcal, Fat 10.8 g, SaturatedFat 5.8 g, TransFat 0 g, Cholesterol 33 mg, Sodium 378 mg, Carbohydrate 29 g, Fiber 6 g, Sugar 14 g, Protein 8 g
SLOW COOKER CARROT SOUP
This is my slow cooker version of John's Carrot Soup, by Cathy Bory. This soup is absolutely delicious and good for you! Just enough sweetness makes it taste like it also includes sweet potatoes. Pictures are mine.
Provided by Donna Graffagnino
Categories Vegetable Soup
Time 6h40m
Number Of Ingredients 9
Steps:
- 1. If your slow cooker has a browning feature, melt butter in cooker and saute onions until tender, but not brown. Otherwise, do this in a small skillet or saucepan on the stove top.
- 2. Add carrots, broth and rice, stir and set cooker to 6 hours on high.
- 3. I used an immersion blender right in the slow cooker to puree the carrots, but you can also pour it into a blender or food processor to blend until it's smooth or reaches your desired consistency.
- 4. Add hot water to thin, if necessary, and add sugar, and salt & pepper to taste. At this point you can either add the heavy cream to the pot of soup or just pour a little on top of the soup after you've ladled it into your bowl.
- 5. Soup can be served as an appetizer, or to serve as a meal add small cooked pasta such as mini shells, ditalini, or even orzo, then sprinkle top with Romano cheese before serving. Enjoy!
- 6. Original stove top version can be found here: https://www.justapinch.com/recipes/soup/soup-vegetable-soup/johns-carrot-soup.html
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
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