Slow Cooker Vegan Ginger-Carrot Soup recipe

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Ingredients

2 tablespoons vegetable oil
1 large yellow onion, chopped
2 tablespoons grated ginger
1 tablespoon chopped garlic
5 large carrots, chopped
1 tablespoon red curry powder
2 teaspoons ground cumin
2 teaspoons ground turmeric
salt and ground black pepper to taste
1 bay leaf
1 cup vegetable stock
1 mandarin orange, peeled and juiced

Nutrition Info

194.2 calories
carbohydrate: 24.9 g
cholesterol: : -
fat: 10.6 g
fiber: 6.1 g
protein: 2.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 233.2 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Add onion, and cook, covered, until onion starts to brown, 5 to 7 minutes. Add ginger and garlic, saute until garlic starts to brown, 1 to 2 minutes.

  2. Add carrots, curry powder, cumin, turmeric, salt, pepper, and bay leaf. Increase heat to high and cook until carrots begin to soften and spices become fragrant, 3 to 5 minutes. Add vegetable stock to deglaze the pot. Lower heat and simmer until carrots start to caramelize, about 5 minutes. Transfer the mixture to a slow cooker and add the juice and peel of the mandarin orange.

  3. Cover and cook on Low until carrots are soft enough to be smashed with a fork, about 8 hours. Remove orange peel and bay leaf. Puree soup with an immersion blender until completely smooth.

Recipe Yield

3 servings

Recipe Note

A twist on the traditional ginger carrot soup made in the slow cooker - plus, it's vegan! The whole house will smell amazing! Serve with a dash of coconut milk or a tablespoon of coconut yogurt.

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