Slow Cooker Vegan Ginger-Carrot Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 194 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 bay leaf
• salt and ground black pepper to taste
• 2 teaspoons ground cumin
• 1 tablespoon chopped garlic
• 1 cup vegetable stock
• 2 teaspoons ground turmeric
• 1 large yellow onion, chopped
• 5 large carrots, chopped
• 1 tablespoon red curry powder
• 2 tablespoons grated ginger
• 1 mandarin orange, peeled and juiced

Recipe Instructions

Step 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.

Step 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.

Step 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.