Slow Cooker Carrot Soup
By
Donna Graffagnino
@StillWild
1
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.
Pictures are mine.
Rating:
★★★★☆ 5 votes4
Comments:
Serves:
4-6
Prep:
25 Min
Cook:
6 Hr 15 Min
Method:
Slow Cooker Crock Pot
Ingredients
-
6-8 largecarrots, sliced (about 3-4 cups)
-
3 Tbspbutter
-
3/4 conions, finely chopped
-
4 cchicken broth
-
2 Tbspraw white rice
-
1 chot water (if needed)
-
2 tspsugar or splenda
-
·salt & white pepper to taste
-
1/2 cheavy cream
How to Make Slow Cooker Carrot Soup
- 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
