Slow Cooker Carrot Ginger Soup

Name: Slow Cooker Carrot Ginger Soup
Total time: 25200 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 4-5 lbs carrots, roughly chopped up; 1 medium onion, diced; 2-3 garlic cloves, minced; 2-3 tbsp freshly ground ginger(or 2-3 tsp of ground ginger); 4-5 cups low sodium chicken stock/broth; 1 cup coconut milk(or heavy cream or half & half); Ground black pepper for taste

J.A.B. @jbn3nyc

Bronx, New York

I have said it once and I will say it again and again and again. Soups and sauces are made for the slow cooker. They are a perfect marriage.

A few years back, I tried carrot ginger soup. I liked it so much, that my mouth slapped me in the face. It was wondering why we never had it before that day. The soup is that good.

I love carrots and ginger. Sadly, I can only find this soup at one restaurant. The owners are not so nice, so I set out to make up a recipe for this soup. I mixed up a few online recipes, added a few personal items and voila! I came up with this recipe.

Accidentally, my wife and I found out that the soup can be eaten cold. It will be great during the summer. Plus, it is made in the slow cooker, so your house will not heat up.

Enjoy!

I have said it once and I will say it again and again and again. Soups and sauces are made for the slow cooker. They are a perfect marriage.

A few years back, I tried carrot ginger soup. I liked it so much, that my mouth slapped me in the face. It was wondering why we never had it before that day. The soup is that good.

Accidentally, my wife and I found out that the soup can be eaten cold. It will be great during the summer. Plus, it is made in the slow cooker, so your house will not heat up.

Enjoy!

J.A.B. @jbn3nyc

Bronx, New York

I have said it once and I will say it again and again and again. Soups and sauces are made for the slow cooker. They are a perfect marriage.

A few years back, I tried carrot ginger soup. I liked it so much, that my mouth slapped me in the face. It was wondering why we never had it before that day. The soup is that good.

Accidentally, my wife and I found out that the soup can be eaten cold. It will be great during the summer. Plus, it is made in the slow cooker, so your house will not heat up.

Enjoy!

I have said it once and I will say it again and again and again. Soups and sauces are made for the slow cooker. They are a perfect marriage.

A few years back, I tried carrot ginger soup. I liked it so much, that my mouth slapped me in the face. It was wondering why we never had it before that day. The soup is that good.

Accidentally, my wife and I found out that the soup can be eaten cold. It will be great during the summer. Plus, it is made in the slow cooker, so your house will not heat up.

Enjoy!

Saved

Ingredients

7 hours

8-10 servings

4-5 lbscarrots, roughly chopped up
1medium onion, diced
2-3garlic cloves, minced
2-3 tbspfreshly ground ginger(or 2-3 tsp of ground ginger)
4-5 cupslow sodium chicken stock/broth
1 cupcoconut milk(or heavy cream or half & half)
Ground black pepper for taste

Saved

Steps

7 hours

1

Chop up the onion, ginger, and garlic. Put into a small power, off to the side.
2

Cut up the carrots, then place into the slow cooker. Stir in the onion, garlic, and ginger mixture.
3

Pour the stock/broth into the slow cooker, stir together. Turn the temperature on to low, then cook for 7-8 hours. It took us about 7 hours.
4

When done, pour half of the soup into a large bowl, add half of the coconut milk/cream/half & half into the soup, then blend it all together using a emulsion blender. When all blended, mix together back in the slow cooker.
5

Enjoy!

Saved

Cooksnaps

Saved

J.A.B. @jbn3nyc

on January 11, 2019 02:52

Bronx, New York

Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!