Slow Cooker Carrot and Ginger Soup Recipe

Slow Cooker Carrot and Ginger Soup
  • Prep time: 15 Minutes
  • Cook time: 8 Hours
  • Total time: 8 Hours & 15 Minutes
  • Serves: 6


  • 1 kg (2.2 lb) carrots, roughly chopped
  • 2 onions, chopped
  • 1 Tbsp garlic, crushed
  • 50 g (1.8 oz) ginger, peeled & sliced
  • 1 l (1.1 qt) chicken stock
  • 250 ml (8.5 fl oz) cream


  1. Add all the ingredients except for the cream into the slow cooker.
  2. Cook on low for 8 hours.
  3. Puree the soup until it is smooth.
  4. Stir in the cream.
  5. Cook on high for 30 minutes or until hot.
  6. Season to taste with salt and pepper.
  7. Serve & Enjoy.

Recipe Tips

  • The cream can be replaced with coconut cream instead. Alternatively, you can just leave it out completely.
  • If the soup is too thin for you, then you can thicken it using cornstarch. Mix a tablespoon or two of cornstarch with water and then pour it into the slow cooker. Heat for roughly half an hour to thicken.
  • You can make this soup vegetarian-friendly by replacing the chicken stock with vegetable stock and replacing the cream with coconut cream.
  • For a bit of meat in the soup, I recommend some shredded chicken. Roughly about two cups should be more than enough.

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