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A round white bowl of carrot soup with cilantro, pepitas and a swirl of Greek yogurt.

Crock Pot Carrot Soup with Ginger and Coriander

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.
5 from 1 vote
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Author Kori
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Slow Cooker Dinner
Cuisine American
Servings 6
Calories 115 kcal

Ingredients
  

  • 16 ounces carrots (pre-cut baby carrots save time)
  • 1 large onion (chopped)
  • 2 stalks celery (chopped)
  • 2 teaspoons fresh garlic
  • 2 teaspoons ground coriander
  • 1 teaspoon fresh ginger root (peeled and finely grated)
  • 2 teaspoons fresh turmeric root (peeled and finely grated)
  • 1 tablespoon freshly squeezed lemon juice
  • 32 ounces vegetable broth
  • ½ teaspoon kosher salt (add more to taste)
  • ½ teaspoon ground black pepper
  • 8 ounces canned coconut milk (heavy cream may also be used)
  • ½ cup plain Greek yogurt
  • ¼ cup (optional) honey
  • (optional garnish:) fresh cilantro leaves (coriander) (chopped)

Instructions
 

  • Add all ingredients except coconut milk, Greek yogurt, and honey 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

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • 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. 

Nutrition

Calories: 115kcalCarbohydrates: 9gProtein: 1gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 1014mgPotassium: 215mgFiber: 2gSugar: 4gVitamin A: 776IUVitamin C: 5mgCalcium: 27mgIron: 1mg
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