Slow Cooker Carrot Soup

Donna Graffagnino


This is my slow cooker version of John's Carrot Soup, by Cathy Bory. This soup is absolutely delicious and good for you! Just enough sweetness makes it taste like it also includes sweet potatoes.
Pictures are mine.

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★★★★☆ 5 votes
25 Min
6 Hr 15 Min
Slow Cooker Crock Pot


6-8 large
carrots, sliced (about 3-4 cups)
3 Tbsp
3/4 c
onions, finely chopped
4 c
chicken broth
2 Tbsp
raw white rice
1 c
hot water (if needed)
2 tsp
sugar or splenda
salt & white pepper to taste
1/2 c
heavy cream


Step 1 Direction Photo

1If your slow cooker has a browning feature, melt butter in cooker and saute onions until tender, but not brown. Otherwise, do this in a small skillet or saucepan on the stove top.

Step 2 Direction Photo

2Add carrots, broth and rice, stir and set cooker to 6 hours on high.

Step 3 Direction Photo

3I used an immersion blender right in the slow cooker to puree the carrots, but you can also pour it into a blender or food processor to blend until it's smooth or reaches your desired consistency.

Step 4 Direction Photo

4Add hot water to thin, if necessary, and add sugar, and salt & pepper to taste.

At this point you can either add the heavy cream to the pot of soup or just pour a little on top of the soup after you've ladled it into your bowl.

5Soup can be served as an appetizer, or to serve as a meal add small cooked pasta such as mini shells, ditalini, or even orzo, then sprinkle top with Romano cheese before serving.


6Original stove top version can be found here:
John's Carrot Soup

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom