Slow Cooker Ginger Carrot Soup is a vegetarian soup that will fit beautifully into your plant-based vegan lifestyle. Bursting with the flavors of fresh vegetables, ginger, coconut milk and cilantro, our carrot ginger soup recipe will please every palate. Let your crockpot do the cooking for you!
Carrot Ginger Soup
It’s soup season! Woo hoo! One of my favorite things about living in the northeast is the change of seasons. And changing from bathing suit season to soup season is top on my list!
Now, just to be clear, I’m not talking about canned soup season folks. Oh no, not that! Homemade soup is so darn easy to make and can literally takes just minutes to make on the stove top.
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Or, even easier, just let your slow cooker do all the cooking for you. Put the ingredients into the crockpot in the morning and come home to piping hot homemade Ginger Carrot Soup with coconut milk! All you need to do is whirl it up with your immersion blender and voila! Homemade soup is on the table!
So if you’re looking for a Meatless Monday recipe, a vegetarian option, are living a plant-based lifestyle, or just need a bowl of comfort food, our vegan Carrot Ginger Soup is for you!
Can I freeze carrot soup?
Yes, you can freeze carrot ginger soup. Be sure to cool the soup completely then transfer to a freezer safe container or a ziplock freezer bag. If using a ziplock freezer bag, lay the bag flat in your freezer. Always remember to label containers with the date and name of contents.
How do I reheat frozen soup?
To reheat frozen soup, first thaw the soup in your refrigerator. Then reheat on the stovetop over medium heat or microwave.
How long can soup be frozen for?
Soup can be frozen for 2 to 3 months, according to the USDA.
Can a slow cooker recipe be cooked in an instant pot?
The answer is yes. To cook this recipe in an instant pot:
- Place ingredients in instant pot as directed in recipe and set to slow cooker setting.
- For slow cooker low, cook on normal setting 7-8 hours.
- For slow cooker high, cook on high setting 3-4 hours, adding an extra 15 minutes for each hour.
ALWAYS CHECK YOUR INSTANT POT’S USER MANUAL FOR INSTRUCTIONS AS INSTRUCTIONS FOR SLOW COOKING MAY VARY WITH MODELS AND MANUFACTURERS.
Ingredients you will need to make this recipe
- vegetable broth
- unsweetened coconut milk
- fresh ginger
- ground turmeric
- kosher salt
- pumpkin seeds
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Bursting with the flavors of fresh vegetables, ginger, coconut milk and cilantro, Slow Cooker Carrot Ginger Soup is vegan and will please every palate too!
- 2 lbs. carrots, peeled and chopped, about 6 cups
- 3 cups vegetable broth
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup unsweetened coconut milk , from a 13.5 ounce can
- 2 Tbs. minced fresh ginger
- 2 cloves garlic , chopped
- 1 tsp. ground turmeric
- ¾ tsp. kosher salt
- ½ tsp. pepper
- ¼ cup chopped cilantro
- 2 Tbs. pumpkin seeds
Place carrots, broth, onion, celery, coconut milk, ginger, garlic, turmeric, salt and pepper in slow cooker.
Cook on low 7-8 hours or on high 3-4 hours.
Using an immersion blender, puree soup until smooth.
Top with cilantro and pumpkin seeds.
Place ingredients in instant pot as directed above and set to slow cooker setting.
For slow cooker low, cook on normal setting 7-8 hours. For slow cooker high, cook on high setting 3-4 hours, adding an extra 15 minutes for each hour.
ALWAYS CHECK YOUR INSTANT POT'S USER MANUAL FOR INSTRUCTIONS AS INSTRUCTIONS FOR SLOW COOKING MAY VARY WITH MODELS AND MANUFACTURERS.
Makes 8 cups.