Oct 6, 2014

Gingered Carrot Soup

Who doesn't love the convenience of using the slow cooker in the fall?  And with the bountiful harvest of the garden root vegetables, I look forward to this recipe every year. It really is so simple to throw together, and smells SO good as it simmers throughout the day. I love to make a batch of homemade whole wheat bread in my bread maker as an accompaniment. 

You can throw all the ingredients into your slow cooker, and let it cook itself. Perfect for those days you are away from home or at work; to come home to a prepared meal is such a treat!!


2 lb. Carrots, peeled and sliced
4 c. Water
1T. Coconut oil or butter
1 1/2 C chopped Onion
2 cloves minced Garlic
2 tsp. ground Ginger, or 2 T freshly grated
1 1/2 tsp. salt
1/4 tsp. EACH - cumin, ground fennel, cinnamon, allspice, dried mint leaves
1/2 c. Lemon Juice
1 can Garbanzo Beans/ Chick Peas, rinsed and drained (optional)


1)  Place all ingredients in your slow cooker EXCEPT garbanzo beans. Set to HIGH for about 6-8 hours, adjusting water according to the desired consistency. 

2)  Use a food processor to puree until smooth, in batches. 

3)  Add in the Garbanzo Beans if using, and heat through until warm. 

Garnish with lightly toasted Cashews if desired. Enjoy!!

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