SLOW COOKER CARROT & GINGER SOUP
Delicious and simple slow cooker Carrot & Ginger Soup, easy ingredients, a family favourite.
Provided by justslowcooker
Categories Soups
Time 7h20m
Number Of Ingredients 9
Steps:
- Prepare the carrots and potatoes by peeling and chopping into 4-6 cm sized pieces
- Peel and dice the onion
- Add these vegetables to the slow cooker
- Finally add the garlic, ginger, salt, pepper and chicken broth or stock.
- Stir to combine
- Place lid on the slow cooker and cook on LOW for 6-7 hours, until the carrots are tender
- Feel free to mix gently once or twice during cooking time, quickly then replace the lid.
- Turn off the slow cooker and blend the hot ingredients with a stick blender until smooth
- If you are serving straight away add the cream, if just serving a small portion add a dash of cream to the portion you are serving only.
- Refrigerate or freeze the remaining soup until you wish to reheat it
- Once reheated add a dash of cream or milk to taste
- Enjoy!
SLOW-COOKER GINGERED CARROT SOUP
Gorgeous, golden soup! Zesty ginger and tangy orange juice balance the mellow flavor of carrots.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h35m
Yield 9
Number Of Ingredients 11
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
- Cover; cook on Low heat setting 8 to 10 hours.
- Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker.
- Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 13 g, TransFat 0 g
SLOW COOKER CARROT GINGER SOUP
This Slow Cooker Creamy Carrot Ginger Soup is the easiest carrot soup that's warm, hearty, and packed with spicy ginger and creamy coconut. It's healthy, made with only a few simple ingredients, and it's so easy to make in the Crock Pot or slow cooker!!
Provided by Chrissie (thebusybaker.ca)
Categories Appetizer Dinner Lunch Soup
Time 3h15m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 22 g, Protein 5 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 282 mg, Fiber 5 g, Sugar 10 g
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GINGER CARROT SOUP
Steps:
- In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
- In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
- In a small bowl, combine the yogurt, honey, thyme and black pepper.
- With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
- Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.
CARROT AND GINGER SOUP
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
Provided by RICHARDMADGIN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
- Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
- Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g
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