This delicious carrot soup recipe is perfect for winter or early spring — hearty and refreshing at the same time with a tasty blend of carrots, ginger, orange zest and spices. Even better, it can be thrown together in the morning and simmered all day in the slow cooker. When you’re ready to eat, blend it with a stick blender right in the cooker, adjust the seasonings and enjoy. A green salad and some warm bread complete the meal perfectly.
This is one of those recipes that I used to make all the time when Jon and I were childless, but I really wasn’t sure how the kids would feel about it. Boy, was that a mistake. I finally got up the nerve to make this soup last week and they scraped their bowls clean. Just goes to show, kids can be surprisingly great eaters if you give them a chance. I topped theirs with a dollop of Greek Yogurt, which added a pretty swirl. Jon loads his up with Sriracha for extra zing.
However you top it, its a tasty, simple and budget friendly recipe!
Slow Cooker Carrot Ginger Soup
2 small shallots, sliced in half
1 lb. carrots, peeled and chopped into 1 inch pieces
1 medium sweet potato, peeled and chopped into 1 inch pieces
zest of half of an orange, finely minced
juice from one orange
1 inch piece of fresh ginger, peeled and finely minced
4 cups chicken broth, preferably homemade
1/2 tsp. ground cumin
2 Tbs half & half
1 Tbs. brown sugar
1 tsp. soy sauce
1 tsp. siracha hot sauce
salt & pepper to taste
Combine first six ingredients in the insert of a slow cooker. Cover and cook on low for up to 8 hours or on high for 4 hours, until the vegetables are tender. Use a stick blender to puree the soup directly in the slow cooker, or puree in batches in a regular blender. Add half & half, brown sugar, soy sauce and hot sauce. Add salt & pepper (and, if needed, adjust cumin, hot sauce or brown sugar to taste).