This Slow Cooker Carrot Ginger Soup is velvety smooth, packed with delicious healthy vegetables, and so easy to make in the Crock Pot or slow cooker!
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Happy Spring, friends! Ok, I know I’m jumping the gun just a little because it’s still early March, but our snow is already gone and we’re enjoying riding our bikes again outside and I couldn’t be happier about it!! I just love the arrival of Spring every single year and it puts me in such a good mood, making me want to stock our fridge with fresh fruits and veggies again after winter and start putting salads back on the table.
Truthfully, we enjoy soups a lot in the springtime too and this Slow Cooker Carrot Ginger Soup is one of our absolute favourite soups to enjoy this time of year. The flavours are SO bright and comforting and carrots are great any time of year. Some people might think that root vegetable soups are only for fall and winter, but au contraire! This Slow Cooker Carrot Ginger Soup is PERFECT for spring!
The thing that takes this soup to the next level is how you blend the coconut milk into the soup after cooking. If you add the coconut milk while blending with your immersion blender the texture it creates is absolutely silky smooth and carrot soup perfection. I just know you’re going to love it!!
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I hope you enjoy this recipe! Let me know in the comments below, what’s your favourite spring soup recipe? I’d love to know!
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Looking for even more recipes? Check out these other delicious soup recipes!
- Crock Pot White Bean French Onion Soup
- 3-Ingredient Broccoli Soup
- Best Ever Slow Cooker Minestrone Soup
- Roasted Red Pepper Cauliflower Soup
- Creamy One Pot Butternut Squash Soup
Slow Cooker Carrot Ginger Soup
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
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.
Sansra says
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
Chrissie says
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.
Sarah says
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!
The Busy Baker says
You’re welcome Sarah! Thank you for your feedback!😊
Julie says
I made it & love it! And I’m not a good cook by any means. Thank you!
Shelby Gouthro says
So yummy! Just made this and it’s delicious! Smooth, creamy and exactly what I was hoping it would be!
The Busy Baker says
So glad you enjoyed it! Thanks for the positive feedback!
ama says
Yummy! This made a huge pot of silky beautiful soup. It is strangely buttery. Loved it. Thanks for the recipe.
The Busy Baker says
You’re welcome! So glad you love it as much as we do! Thanks for the positive feedback! 🙂
Vittoria says
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!!
The Busy Baker says
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
Stephanie G. says
Absolutely delicious!! Will make often!
The Busy Baker says
So glad you liked it!! 🙂
Jennifer says
Absolutely fab soup thank you x x
The Busy Baker says
Thanks Jennifer! So glad you loved it!!
Heather Saldanha says
Why 20 medium carrots. Cannot you say how many lbs? I would like to make this soup. thanks.
Chrissie says
Hi! I don’t live in America, so I don’t use pounds often. 🙂
Fiona says
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
Tamara says
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
Chrissie says
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.
Gail says
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 🌹
Chrissie says
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.
Donna Gudjonson says
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.
The Busy Baker says
Happy to hear you like this delicious soup!!😊