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Tuesday, April 15 2014
Slow-Cooker Carrot Soup
Recipe from 
Servings: 6
Yield: about 7 cups
Prep Time: 15 mins
  • 1      medium onion, sliced
  • 2      large cloves garlic, peeled and sliced
  • 1 1/2   pounds   carrots, peeled, trimmed and cut into 3-inch pieces
  • 1      box (32 ounces) vegetable broth
  • 2    tablespoons   packed brown sugar
  • 1 1/2   teaspoons   ground ginger
  • 2    tablespoons   heavy cream
  • 1/4   teaspoon   salt
  • 3    tablespoons   instant potato granules (for a thicker soup, if desired)
  •     Chopped cashews, to garnish (optional)
  •     Fresh cilantro, to garnish (optional)
Scatter onion and garlic over bottom of slow-cooker bowl. Top with carrots. Add vegetable broth and 2 cups water.
Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Uncover and stir in brown sugar, ginger, heavy cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.

nutrition information
Per Serving: cal. (kcal) 108, Fat, total (g) 2, chol. (mg) 7, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 2, sodium (mg) 909, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:41 am   |  Permalink   |  0 Comments  |  Email

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