Ingredients
Main Ingredients
- 2 pounds carrots, peeled and chopped
- 6 cups vegetable broth
- 4 stalks celery, chopped
- 1 medium yellow onion, diced
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
Optional Garnishes
- ½ cup coconut milk
- Freshly chopped parsley
Instructions
- Prepare the Ingredients: Peel and chop the carrots, dice the onion, chop the celery stalks, and mince the ginger and garlic to have all your vegetables ready for the slow cooker.
- Combine in Slow Cooker: Add the carrots, vegetable broth, celery, onion, ginger, garlic, salt, and pepper to a 6-quart slow cooker. Stir gently to combine all ingredients evenly.
- Cook on Low Heat: Cover the slow cooker and cook on the low setting for 7 to 8 hours, or until the carrots are very soft and easily pierced with a fork.
- Blend the Soup: Using an immersion blender, carefully blend the soup directly in the slow cooker until it reaches a completely smooth consistency. Alternatively, transfer the soup in batches to a stand blender, blend until smooth, and return to the cooker.
- Serve and Garnish: Ladle the hot soup into bowls and optionally garnish with a drizzle of coconut milk for creaminess and a sprinkle of freshly chopped parsley for freshness. Serve warm and enjoy.
Notes
- Use fresh ginger and garlic for the best flavor.
- Ensure your slow cooker is at least 6 quarts to avoid spillage.
- If you prefer a thinner soup, add extra vegetable broth before blending.
- To make this soup vegan and dairy-free, use coconut milk as a garnish instead of cream.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours 0 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
