Ingredients
Soup Ingredients
- 2 lbs (about 900 g) carrots, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Fresh black pepper, to taste
- 1 tablespoon olive oil or butter
Optional Ingredients
- ½ cup heavy cream or coconut milk (for creaminess)
- Fresh parsley or cilantro (for garnish)
Instructions
- Prepare Ingredients: Peel and chop the carrots, chop the onion, and mince the garlic to have all the fresh ingredients ready for cooking.
- Combine in Slow Cooker: Place the chopped carrots, onion, garlic, broth, ground ginger, cumin, salt, and black pepper into the slow cooker. Drizzle olive oil or add butter on top to enhance flavor and texture.
- Cook the Soup: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the carrots become tender and all flavors have blended together.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until silky smooth.
- Add Creaminess: If desired, stir in the heavy cream or coconut milk for a richer and creamier soup texture.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley or cilantro to add a fresh herbal note. Serve immediately and enjoy your warm comforting soup.
Notes
- You can substitute chicken broth with vegetable broth to keep the soup vegetarian.
- For a vegan version, use coconut milk instead of heavy cream.
- Fresh ginger can be used instead of ground ginger for a more vibrant flavor.
- The soup thickens as it cools; add a little broth or water to reheat if needed.
- Leftovers keep well refrigerated for up to 4 days and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
