After the toughest of winters I can’t tell you how happy I am about today and marking the first day of Spring. I am ready for cute, colored flats, light and casual clothes and spending more time outdoors. To help bring it the first day of Spring I am sharing my simple crock pot carrot soup recipe.
Now that T-Ball season has started for my son and our weekday schedules are busier than ever I will be replying on meals which can be made quickly or during the day in the crock pot while I am at work. I usually have an hour from the time I arrive home from work to the time we are headed back out the door for some weeknight activity. During that one hour I like to have dinner ready, on the table and eaten as a family. This way we are not eating too late in the evening and the boys can head to their evening activities with a full belly.
This starts in a crock pot and is finished in a blender (or immersion blender) and returned to the stove-top for the last few minutes of simmering.
Check out the fuss-free recipe below.
- 5 lbs of large, fresh carrots
- 2 tablespoons coconut oil
- 1/4 white wine (I used Chardonnay)
- 1/4 water
- 2-3 small pieces fresh peeled ginger
- 2-3 whole garlic cloves
- 1 tablespoon olive oil
- 1 small onion
- 1 small shallot
- 6 cups vegetable stock
- 1/4 cup canned coconut milk
- 1/2 cup fresh coconut milk
- 1 tablespoon salt
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- Cut up carrots and place in large crock pot. Add coconut oil, white wine, water, ginger and garlic cloves. Cover and cook on low setting for 6-8 hours.
- Cook onions and shallots in olive oil over medium heat on stove until translucent. Remove cooked carrots from crock pot, reserving whatever liquid remains in the crock pot. In small batches blend carrots with onion/shallot mixture and 1 cup of vegetable stock per batch until all carrots are blended. (It took me 4 batches of part carrots part stock to blend all 5 pounds of cooked carrots.) Pour pureed carrots/stock blend into large soup pot. Add remaining liquid (water, wine, coconut oil - removing any pieces of garlic or ginger before adding) from crock pot to soup pan and also add final amounts of stock. Next, add canned coconut milk and fresh coconut milk to the pot. Stir. Finalize seasoning with salt, curry powder and garlic powder and allow to simmer for 20 minutes over low heat, stirring occasionally. Serve hot. You can serve the soup with a drizzle of coconut milk (optional).
- Tip: When blending the hot carrots, be sure to cover the blender with a cloth or kitchen towel and not the lid. You should never blend hot items in a blender with the lid on. You could also use an immersion blender by blending all the carrots right in the crock pot, but I like the texture of the traditional blender.
I really love this soup. It just screams Spring-time to me. Perhaps it’s the whole bunny-carrot references which often accompany Spring. I paired the soup with a fresh salad and some warm bread and it was a great mid-week meal.
Do you make soup in your crock pot? Have you ever had carrot soup?
Enjoy this first day of Spring!
This article was written by food blogger Linda Arceo for Giggles, Gobbles and Gulps