Coconut Ginger Slow Cooker Soup

With all the chilly Fall weather we’ve been having this past week in Chicago I have been on the hunt for yummy soup recipes! I first tried this recipe in September when hosting a ‘Welcome Fall’ girls night in! The soup was a big hit and I have had lots of interest in sharing – so here you go ladies – get those slow cookers ready!! This carrot ginger soup was incredibly easy thanks to the slow cooker and it has great flavor with carrots, ginger, and shallots. It has an incredible balance between sweet and spicy with both the zest and juice of an orange and siracha hot sauce which is gently stirred in before serving after using an immersion blender to make the soup extra creamy! So many flavors come together at the very end to make this a flavorful burst of Fall! You can garnish your soup with many different things – here I finished the soup with parsley and sesame seeds. You can also top with greek yogurt and snipped fresh chives!

Slow Cooker Carrot and Ginger Soup
Serves 4
A creamy and flavorful Fall soup made with ginger, carrots and shallots and combined with sweet and spicy flavors from orange zest and juice and siracha hot sauce.
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Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Ingredients
  1. 2 small shallots, sliced in half
  2. 1 pound carrots, peeled and chopped into 1 inch pieces
  3. 1 medium sweet potato, peeled and chopped into 1 inch pieces
  4. Zest of half of an orange, finely minced
  5. Juice from one orange
  6. 1-inch piece of fresh ginger, peeled and finely minced
  7. 4 cups chicken broth
  8. 1/2 teaspoon ground cumin
  9. 2 Tablespoons half & half
  10. 1 Tablespoon brown sugar
  11. 1 teaspoon soy sauce
  12. 1 teaspoon siracha hot sauce
  13. Salt & Pepper to taste
Instructions
  1. Combine all ingredients through cumin in the slow cooker.
  2. Cover and cook on low for up to 8 hours or on high for 4 hours, until the vegetables are tender.
  3. Use a stick blender to puree the soup directly in the slow cooker, or puree in batches in a regular blender.
  4. Add half & half, brown sugar, soy sauce and hot sauce. Add salt & pepper (and, if needed, adjust cumin, hot sauce or brown sugar to taste).
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