This Slow Cooker Carrot Soup is velvety smooth, packed with carrots and ginger, and makes the perfect healthy meal. Carrot ginger soup made easy in your Crock Pot or slow cooker!
Estimated reading time: 7 minutes
Soup season is here and we’re here for it! There’s almost nothing as satisfying as whipping out your slow cooker, throwing in some ingredients and coming home after a long day to a delicious meal. This Slow Cooker Carrot Soup is one of our absolute favourite slow cooker soups to enjoy this time of year. The flavours are SO bright and comforting and it’s an economical weeknight meal served with a side salad and some fresh bread. Trust us – you need this Slow Cooker Carrot Soup recipe in your life!
When it comes to making an easy meal your slow cooker can be an unsung hero. There’s nothing easier than a flavourful meal that takes very little prep and cooks all day while you’re at work! Here are some reasons why we love our slow cooker for making easy family meals:
1. Effortless and Simple: Slow cookers or Crock Pots are known for their set-and-forget convenience. Unlike stove-top cooking that requires your attention for longer periods of time, slow cookers allow you to simply combine your ingredients, set the temperature, and let them work their magic while you go live your life!
2. Time-Saving: Life can be very hectic, especially with a busy family and making time to prepare a wholesome meal can be a huge challenge. Slow cookers come to the rescue by significantly reducing hands-on cooking time. Just prep your ingredients in the morning or the night before, dump them in the slow cooker and set them to cook while you move on to bigger and better things.
3. Enhanced Flavour: Slow cooking almost always means better flavour. The low, consistent heat of a slow cooker allows the ingredients in your soup to meld together, resulting in a rich, deep flavour. Slow cooking coaxes out the natural sweetness of vegetables and meats while infusing them with the essence of the other ingredients added, like aromatic vegetables, herbs or spices.
4. Tender and Succulent: Slow cookers excel at transforming tough cuts of meat and root vegetables into tender, melt-in-your-mouth goodness. Whether you’re making a hearty beef stew or a vegetable-packed soup, the gentle, prolonged cooking process breaks down connective tissues and renders even the toughest ingredients soft and succulent.
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The most important kitchen tool you’ll need for this recipe is a slow cooker! If you don’t have a slow cooker and you’re in the market for one, here are some tips to consider when choosing a slow cooker:
1. Size: Slow cookers come in a variety of sizes, typically measured in quarts. Consider the number of servings you’ll need to feed your family and the space available in your kitchen to store it. A 6-quart slow cooker is a sufficient option for most households, but if you have a larger family consider an 8-quart slow cooker.
2. Programmable or Manual: Programmable models offer the flexibility to set cooking times and switch to “Keep Warm” mode automatically. Manual slow cookers require manual intervention to turn off the heat. If you work from home and can monitor the slow cooker throughout the day, a manual one would work just fine. If you’re away from home, a programmable slow cooker is a better option.
4. Other Features: Some slow cookers come with additional features like sauté functions, browning capabilities, digital timers, or are multi-cookers that also work as a pressure cooker or air fryer. These can be a valuable addition to your kitchen if you are short on space and need one gadget that can serve many purposes.
Here’s a list of some slow cookers we recommend (paid links):
- Our favourite tried and true programmable Crock Pot Slow Cooker (8 quart)
- Our favourite manual Crock Pot Slow Cooker – a very economical option (7 quart)
- Our trusty pressure cooker & slow cooker Instant Pot Rio (7 quart)
- Our favourite small Crock Pot slow cooker, great for cooking for two (2.5 quart)
One of the most important pieces of kitchen equipment when it comes to making creamy soups is a blender. Not all blenders are created equally – a high-power blender will give your blended soups the creamiest and smoothest result, but they’ve got a high price tag. An immersion blender is a great tool to have on hand for making creamy soups and best of all, it creates fewer dishes than a traditional blender. Here’s a list of our favourite blender options for making homemade blended soups, at different price points (paid links):
- Our favourite KitchenAid hand-held Immersion Blender
- Our trusty KitchenAid Countertop Blender
- Our favourite high-powered Blendtec Blender that we use almost daily
- Our new favourite portable Ninja blender
- We’ve also used this high-powered Vitamix Blender and would recommend it for all kind of pureed recipes like soups and smoothies
Here’s a list of the other items you’ll need to make this delicious carrot ginger soup recipe (paid links):
- a slow cooker
- a chopping board
- a chef’s knife
- a microplane zester
- measuring cups and spoons
- liquid measuring cups
- a soup ladle
- cooking utensils
Here’s a list of ingredients you’ll need to make this delicious slow cooker soup recipe:
- 20 small carrots, roughly chopped 10-15 large carrots (about 8 cups of chopped carrots)
- 1 large onion, diced
- 3 cloves garlic, minced or pressed
- 2 tablespoons freshly grated ginger
- a few pinches of salt and pepper
- 4-5 cups chicken or vegetable stock
- 1 cup coconut milk (or heavy cream or half and half, if you wish)
Here are some interesting ways to make this soup recipe your own!
- Curry – Add some curry powder or curry paste for a curried carrot soup!
- Winter Spice – Add a pinch of nutmeg and cinnamon for some added warmth.
- Herbs – Add some dried or fresh thyme to add some earthy flavour to the soup.
- Sweet Potato – substitute half the carrots with chopped sweet potatoes!
- Low Carb – lower the carbs in the recipe by replacing some of the carrots with chopped fresh or even frozen cauliflower!
- Protein – Add 1/2 cup red lentils and 1 cup extra stock for some added protein.
Time needed: 4 hours
Follow these steps for the perfect slow cooker carrot ginger soup recipe!
- Prepare your veggies.
Wash and roughly chop the carrots, onion and garlic.
- Add all the ingredients except the coconut milk to your slow cooker.
Stir well to combine and add the lid.
- Cook.
Slow cook on low for 6-7 hours or on high for 3-4 hours.
- Puree and add the coconut milk.
Puree with a hand blender until almost smooth, add the coconut milk, and puree again until it’s very smooth and creamy.
What’s the difference between carrot soup and carrot ginger soup?
Carrot ginger soup is a specific variation of carrot soup that includes ginger as a primary ingredient. The ginger adds a spicy and aromatic kick to the soup, giving it a unique flavour.
How much ginger should I use in carrot ginger soup?
The amount of ginger in carrot ginger soup depends on personal preference. Typically, a 1-inch piece of fresh ginger (peeled and grated) is a good starting point. We recommend about 2 tablespoons of fresh grated ginger.
Can I make carrot ginger soup without cream or dairy?
Yes, you can make dairy-free carrot ginger soup with coconut milk instead of cream or half and half.
Is carrot ginger soup spicy?
Carrot ginger soup has a mild spiciness from the ginger, but it’s not overly spicy. You can control the level of spiciness by adjusting the amount of ginger you use.
Can I use ground ginger instead of fresh ginger?
Yes, you can use ground ginger if you don’t have fresh ginger on hand. Start with a smaller amount (about 1/2 teaspoon) and adjust to taste. Ground ginger is more concentrated in flavour than fresh ginger, so using a smaller amount is very important.
Can I make this carrot soup ahead of time?
Yes! Feel free to make this soup ahead of time and store it in the fridge for up to 3 days and in the freezer for up to 3 months. Be sure to store it in an airtight container.
Can I freeze this carrot soup?
Yes! Freeze this soup in an airtight container for up to 3 months.
Can I make this carrot soup on the stovetop?
Yes! For a stovetop version of this recipe, try our Carrot Ginger Soup recipe!
Can I make this carrot soup in the Instant Pot?
Yes! For an Instant Pot version of this recipe, try our Instant Pot Carrot Ginger Soup recipe!
How long to cook carrot soup in the slow cooker?
Cook this soup for about 3-4 hours on high or 6-7 hours on low in your slow cooker.
We hope you enjoy this delicious soup recipe! Let us know in the comments below, what’s your favourite soup recipe to make in the crock pot or slow cooker? We’d love to know!
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Slow Cooker Carrot Soup
Recipe: Equipment
Recipe: Ingredients
- 20 small carrots, roughly chopped 10-15 large carrots (about 8 cups of chopped carrots)
- 1 large onion, diced
- 3 cloves garlic, minced or pressed
- 2 tablespoons freshly grated ginger
- a few pinches of salt and pepper
- 4-5 cups chicken or vegetable stock
- 1 cup coconut milk (or heavy cream or half and half, if you wish)
- chopped parsley and sour cream or coconut cream for garnish
Recipe: Instructions
- Add the roughly chopped carrots, diced onion, garlic, ginger, salt and pepper, and stock to your slow cooker.
- Cook on high for 3-4 hours or on low for 6-7 hours.
- Blend with an immersion blender until smooth and add the coconut milk while blending to create a silky smooth texture.
- Serve with chopped parsley and a dollop of sour cream or coconut cream for garnish.
Recipe: Notes
Storage Instructions
Store this soup in an airtight container in the fridge for up to 3 days.Freezer Instructions
Freeze this soup in an airtight container for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Followed your reciepe to the exact ..I hate to say..but awful . Could not taste the carrots. Do not know what it was. But not carrot. Bought fresh carrots. Bought the coconut milk. Everything. Was awful. I have been cooking for about 40 years. Never made carrot soup so decided to do it! This was..to me something soup…but not carrot as you can not taste the carrot ..sorry as was expecting carrot soup. Had to dump it..omg..all that time and effort
I’m sorry it didn’t work out for you – what kind of carrots did you use? If they were good quality carrots they should have had an overwhelming flavour.
This was excellent! Full disclosure, I am not a cook, so I was not optimistic. I was so pleasantly surprised. Not only was this recipe so easy to follow, but it was delicious! The taste, texture, and consistency were perfect. I used 15 large, organic carrots and heavy cream in lieu of the coconut milk. After having read the reviews, I added an apple. I was glad I did. I plan on making this again. Great recipe! Thank you!
You’re welcome Sarah! Thank you for your feedback!😊
Hi. Can I freeze the carrot soup?
Yes! You can keep it in a freezer safe container for up to 3 months.
I made it & love it! And I’m not a good cook by any means. Thank you!
So yummy! Just made this and it’s delicious! Smooth, creamy and exactly what I was hoping it would be!
So glad you enjoyed it! Thanks for the positive feedback!
Yummy! This made a huge pot of silky beautiful soup. It is strangely buttery. Loved it. Thanks for the recipe.
You’re welcome! So glad you love it as much as we do! Thanks for the positive feedback! 🙂
Made this and loved it! The only changes I made were to add a small apple to the crockpot and used 2 red onions because I realized at the last minute I didn’t have any white onions left. The onions did not alter the beautiful colour of the soup – it was still a gorgeous orange colour once blended. I added the apple only because while I was chopping the carrots I tasted a few slices and realized that some were a bit bitter tasting. I think the apple certainly worked to counter that bitterness a bit. The result, after blending in the vitamix, was a smooth and creamy carrot soup that has a bit of spice from the ginger balanced with a bit of sweetness from the carrots. I also was out of homemade stock so I just used water with a bit of extra sea salt. Super easy to prepare and then to blend once it cooled. Thanks so much for the great recipe!!
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
Absolutely delicious!! Will make often!
So glad you liked it!! 🙂
Absolutely fab soup thank you x x
Thanks Jennifer! So glad you loved it!!
Why 20 medium carrots. Cannot you say how many lbs? I would like to make this soup. thanks.
Hi! I don’t live in America, so I don’t use pounds often. 🙂
Did your recipe it was easy, but the “rough cut carrots” was a bit vague, it took over 12 hours and mashing them separately to be able to blend it. Let’s hope it’s yummy lol
Where does the 4 mg of cholesterol come from? The stock, chicken or veggie shouldn’t have cholesterol and the coconut milk is zero cholesterol. If you use half and half would it not be higher then 4 mg? I am excited to try this as in our family we have a celiac and another family member on a strict cholesterol intake, counting every mg of cholesterol during the day. Thank you
The cholesterol comes from the chicken stock, however you can eliminate this by using a stock that’s cholesterol free or by using simply water instead.
Hi from Australia!
I just found your creamy carrot & ginger soup recipe. I love icey cold carrot juice and I now need to use up a lot of carrot pulp after juicing a big bag of carrots. Do you think I could use this carrot pulp in your recipe without losing flavour?
Do you have any other recipes that I could add carrot pulp to, for example muffins? I’d be much obliged 🌹
Yes! You can definitely add carrot pulp to this recipe, although I wouldn’t use exclusively carrot pulp…the juice from the carrots holds a ton of flavour and liquid that’s essential to this recipe.
I made this today, cool and rainy weather and all. The only things I did differently was added some celery and I dumped in the whole can of coconut milk. We had lots of lovely fresh carrots and the soup turned out delicious and plentiful.
Happy to hear you like this delicious soup!!😊
What size crock pot did you use for 8 servings? I want to make 16 servings but I’m not sure if my six quart pot will be big enough. That’s really my biggest complaint with recipes these days is they don’t tell you what size pots they’re using a lot of the times.
Thank you
Christine
Hey Christine, This recipe (with 8 servings) comfortably fits any 4 quart slow cooker. I hope that helps!☺️
Very happy with this soup. It’s nice to make a big batch in the slow cooker with plenty left for another meal or two. Will definitely make this again.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
I made this soup and I don’t even like to cook but this was the best ginger carrot soup I had ever tasted! I loved it. The recipe was simple. I don’t have an immersion blender but after making this recipe, I purchased one for when I make it again!
I’m so happy you enjoyed it! That’s my thing: great food that doesn’t take a lot of effort! Thank you for taking the time to leave your feedback!
i love, butter nut squash soup, carrot soup and carrot anything, and pumpkin soup. i love acorn squash. so, ive not bought any fresh carrots lately. but i have had roasted carrots a couple of weeks ago. im just going to use my canned carrots, i have coconut milk and powdered cream, and crystalized ginger and turkey broth. i have minced garlic in a jar, and dried parsley. sour cream. ill probably make some home made bread. i want to see how good it will be with canned carrots. etc. im sure if its fantastic with fresh ingredients. that theres no way i can fail at making it with canned carrots. its got to be tasty at the very least.
Let us know how it turns out!
Thank you for the recipe
Thank you for taking the time to leave your feedback!