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Slow Cooker Vegan Ginger-Carrot Soup

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"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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8 h 45 m servings 194
Original recipe yields 3 servings


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  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.

Nutrition Facts

Per Serving: 194 calories; 10.6 24.9 2.9 0 233 Full nutrition

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