If you’re looking for a sweet and satisfying lunch or appetizer, this sweet carrot ginger soup fits the bill. I’ve taken what’s usually a more savory soup and put a sweet twist on it instead.
This recipe does require a fair amount of vegetable prep work, namely peeling and chopping carrots, peeling and dicing a sweet potato, dicing an onion, and peeling and slicing ginger. Once you’ve got your veggies prepped, dump them in the slow cooker along with apple pie spice, cinnamon, salt, and unsalted stock. (Yes, the photo has broth, but I grabbed the wrong box.) If you’re vegetarian/vegan, you can use vegetable stock or even just water.
Cook it for 3.5 hours on high, and then grab your immersion blender. Start blending and add your coconut milk. Taste it and add 1 tablespoon of maple syrup, plus sugar to taste.
Once you’ve blended it to a smooth consistency, serve it up. Hey, look, another orange soup! (If you’re into orange vegetable soups, you can make my butternut squash soup recipe too.)
Slow Cooker Sweet Carrot Ginger Soup
Equipment
- Slow Cooker (6 qt)
- Immersion Blender
Ingredients
- 1.5 lb carrots peeled and chopped
- 1 sweet potato 8-10 oz, diced
- 1 onion diced
- 13 g ginger peeled and sliced thin, about a 1" piece
- 4 cups stock vegetable or chicken, no salt added, or water
- ½ tsp sea salt
- ¼ tsp apple pie spice
- ⅛ tsp cinnamon
- 4 Tbsp coconut palm sugar
- 1 Tbsp maple syrup
- 13.5 oz light coconut milk 1 can
Instructions
- Add carrots, sweet potato, onion, ginger, stock/water, salt, apple pie spice, and cinnamon to the slow cooker.
- Cook for 3.5 hours on high.
- Begin blending with immersion blender and add coconut milk.
- Add maple syrup and sugar to taste and blend until smooth.
This recipe was first inspired by a carrot ginger soup recipe I saw in Damn Delicious‘s Meal Prep book (Bookshop), plus this recipe by the Busy Baker.