Slow Cooker Carrot Soup

Name: Slow Cooker Carrot Soup
Prep time: 25 min
Cook time: 6 h 15 min
Total time: 6 h 40 min
Yield: 4-6
Cuisine: American
Ingredients: 6-8 large carrots, sliced (about 3-4 cups); 3 Tbsp butter; 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

By Donna Graffagnino
@StillWild

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.

Rating:

★★★★☆ 5 votes4

Comments:

10 Comments

Serves:

4-6

Prep:

25 Min

Cook:

6 Hr 15 Min

Method:

Slow Cooker Crock Pot

Ingredients

6-8 large

carrots, sliced (about 3-4 cups)
3 Tbsp

butter
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
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How to Make Slow Cooker Carrot Soup

Step-by-Step

If 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.
Add carrots, broth and rice, stir and set cooker to 6 hours on high.
I 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.
Add 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.
Soup 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.

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