An easy healthy slow cooker carrot soup recipe loaded with vegetables and a fabulous unexpected flavor combination of Greek yogurt, coconut milk, ginger, turmeric, and coriander.
Add all ingredients except coconut milk to the slow cooker.
Cover and cook on low for 4 to 6 hours or until the vegetables are very soft.
Stir in coconut milk, Greek yogurt, and honey (if using). Cover and warm the soup if needed.
Using an immersion blender, carefully blend the soup to your desired consistency. Adjust seasoning to taste.
Notes
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VARIATIONS: Add a little sweetness with honey, brown sugar, or a sugar substitute. Add some spice by adding red pepper flakes or cayenne pepper. Heavy cream may be used instead of coconut milk.
SERVING SUGGESTIONS: Serve with fresh cilantro (coriander) and extra coconut milk or a dollop of sour cream. Season to taste with salt and pepper.
STORAGE: Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 4 months. Thaw in the refrigerator and reheat slowly in a microwave or on the stove.