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Slow Cooker Carrot Ginger Soup – vegetarian recipe
Stav Kogan

Slow Cooker Carrot Ginger Soup

An effortless, set-it-and-forget-it Slow Cooker Carrot Ginger Soup. This vibrant, plant-based soup is blended to silky-smooth perfection and topped with a zesty lemon-infused vegan cream for a nourishing and comforting meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 115 serving
Calories: 115
Ingredients Method Nutrition

Ingredients
  

For the Soup
  • 4 cups (500 g / 17.6 oz) coarsely chopped carrots (about 8 medium)
  • 1¼ cups / 200g (7.1 oz) coarsely chopped russet potato (1 medium)
  • 1 cup (130 g / 4.6 oz) coarsely chopped parsnips (2 medium)
  • ½ cup (80 g / 2.82 oz) chopped onion (1 medium)
  • 1 tablespoon (15 g / 0.53 oz) grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 42 ounces (1.25 liters) vegetable broth (3 14-ounce cans)
For the Garnish
  • ½ cup (120 g / 4.2 oz) vegan sour cream (tofu-based or your favorite brand)
  • ½ teaspoon finely shredded lemon zest
  • For a deeper, caramelized flavor, toss the carrots, potato, and parsnips with a little olive oil and roast at 400°F / 200°C for 20-25 minutes before adding them to the slow cooker.
  • Elevate your soup with extra garnishes! Toasted pumpkin seeds, fresh cilantro, or a swirl of chili oil add fantastic texture and flavor.

Method
 

  1. Combine the base .
  2. In a 3½- or 4-quart slow cooker, add the chopped carrots, potato, parsnips, onion, grated ginger, minced garlic, cumin, salt, and pepper.
  3. Pour the vegetable broth over everything and give it a gentle stir to combine.
  4. Cook it low and slow.
  5. Cover the slow cooker and cook until the vegetables are completely tender.
  6. Cook on the low-heat setting for 10 to 11 hours or on the high-heat setting for 5 to 5½ hours.
  7. Blend until silky smooth. Use an immersion blender to carefully blend the soup directly in the slow cooker pot until it reaches your desired smoothness. Alternatively, you can transfer the soup in batches to a countertop blender; cover and blend until smooth, then return the pureed soup to the pot.
  8. Prepare the garnish and serve.
  9. In a small bowl, stir together the vegan sour cream and lemon zest. Ladle the hot soup into bowls and top each serving with a generous dollop of the zesty cream mixture.
  10. Serve immediately.
  11. Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a gentle, warming heat that beautifully complements the sweet vegetables.

Nutrition

Calories: 115kcalCarbohydrates: 21gProtein: 3gFat: 3g

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