Description
A warm, creamy vegan carrot soup with aromatic spices, requiring minimal hands-on time. Naturally dairy-free, gluten-free, and rich in flavor, this slow-cooked elixir is perfect for cozy meals or busy days.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 lbs carrots, peeled and sliced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground ginger
Salt to taste
Black pepper to taste
Optional: 1/2 cup coconut milk (for added creaminess)
Instructions
Heat olive oil in the slow cooker on high for 2-3 minutes
Add onion and garlic; sauté briefly (5 minutes)
Stir in carrots, broth, cumin, ginger, salt, and pepper
Switch to low heat and cook for 6-8 hours
Puree soup with an immersion blender until smooth
Stir in coconut milk (if using) and reheat if desired
Notes
For a smoky depth, add 1/2 teaspoon smoked paprika
Use a high-speed blender if immersion blender unavailable
Store in airtight containers for 3-5 days or freeze for up to 3 months