Crock Pot Vegan Carrot Ginger Soup- hearty, delicious and spiced with the warming flavor of ginger.
Ginger, carrots and apples are one of my favorite juicing combinations, so I knew it would be great as a soup! The Crock-Pot is my go-to appliance for making soup. Not only is it foolproof, it’s a busy mom’s best friend. This soup requires minimal ingredients (under 10!) and it makes extra for leftovers or freezing.
Crock Pot Vegan Carrot Ginger Soup
Ginger not only tastes great, but it’s also good for you! It’s high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. Ginger is also highly effective against nausea and it has been shown to be effective against exercise-induced muscle pain.
Carrots are a particularly good source of beta carotene. They also contain fiber, vitamin K1, potassium, and antioxidants.
This soup packs a powerhouse of nutrients! I serve it with a side of brown rice to make it even heartier.
Like most Crock-Pot meals, this soup couldn’t be easier to make!
Chop the carrots in 1/2 wide sections. Peel the apples ( a sweet apple such as McIntosh or Golden Delicious works best) and chop them into sections. The next prep step is to grate the ginger. I love the flavor of ginger so I added 4 tablespoons. If you want a milder ginger flavor, add 2 tablespoons.
Add the carrots, apples. freshly grated ginger, thyme, onion, full-fat coconut milk, low-sodium vegetable broth and salt and pepper to the Crock-Pot.
Once the soup is finished cooking (approximately 5 hours or until the carrots are tender) you can serve as-is or give it a whirl with an immersion blender to give it a creamy effect.
Slow Cooker Vegan Carrot Ginger Soup
- 6 Cups Carrots Chopped
- 2 Cloves Garlic Minced
- 2 Apples- McIntosh or Golden Delicious Peeled and chopped
- 2-4 Tbsp Fresh grated ginger Adjust to taste
- 1 Small yellow onion Chopped
- 1 Tsbp Dried thyme
- 1 Can Full-fat cocnut milk
- 3 Cups Low-sodium vegetable broth
- Saly & pepper to taste
- Add ingredients to slow cooker. Cook on Low heat for 5 hours or until carrots are tender.
- Soup can be eaten as is, or transfer to Vitamix (or another high-speed blender) and blend for a creamy texture.
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