Slow Cooker Curried Carrot Soup

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Slow Cooker Curried Carrot Soup reaps the harvest rewards...Easy to grow! Tasty to eat!

This Slow Cooker Curried Carrot Soup Recipe makes use of the abundant carrot harvest we have every fall. Carrots are a favorite vegetable in the Thompson family.  When we plant our garden in the spring they are always guaranteed a large section of the garden. With proper soil, carrots are quite easy to cultivate and they store well if you pack them in straw, sawdust, or sand in a place that is above 32F and 95% humidity.  I pack mine in plastic totes filled with clean dry sand and store them in the coolest area in the cellar where they last for months.

carrots, carrots fresh from garden, A large bunch of perfect carrots setting on a wood table ready to use in my slow cooker curried carrot soup.

And Carrot Soup is not only tasty but very healthy for you, too!

Carrots are a great source of fiber, potassium, beta carotene, Vitamin K, and antioxidants. Their antioxidant qualities link them to a reduced risk for cancer. They are a "diet" friendly food ranking low on the glycemic index and help in reducing cholesterol levels. The beta carotene contained in carrots is linked to improved immune function and helps reduce risk for some cancers. All in all, carrots are extremely good for you.

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Curry powder is a seasoning tastes good and is good for you .......

Curry powder is a warm blend of spices including coriander, turmeric, cumin and chili. Different blends also include ginger, clove, cinnamon, caraway, nutmeg, and even black pepper. This blend of spices stimulates the metabolism. Curry powder is actually a British invention coming from the times that Great Britain occupied India. British spice merchants combined a blend of spices to bring the flavor of Indian curry dishes back to England.

Mug of steaming slow cooker curried carrot soup garnished with a dollop of sour cream and a sprig of flat leaf parsley sitting on a wooden table next to a piece of crusty fresh baked bread. The soup has a spicy curry flavor and yet a sweetness of the carrots.

Crock Pot Curried Carrot Soup makes for a "Souper Supper"!

It's fall.  We are having chilly, crisp days with lots of work to get done so things are ready for winter.  After spending the day stacking firewood, cleaning up the gardens, putting tools and equipment away for the winter, it is very comforting to come into a warm kitchen and have a nice big pot of soup and a tasty loaf of crusty bread ready to eat. A healthy meal after a healthy outdoor work day.....it doesn't get more rewarding than that.  So before we head outside to do our chores,  I load up two crock pots - one with a bread ingredients and one with a soup ingredients so that our meal is ready after we are done for the day. Just spoon the soup into the bowls and slice the warm bread....dinner is served with no fuss, no mess.  This carrot soup with its spicy curry flavor is perfect after a day of cool weather yard work.

Blue mug sitting on a blue linen napkin full of curry carrot soup this …

Did you enjoy this recipe? Try these Wilderness Wife Slow Cooker Soup recipes!

Best Slow Cooker French Onion Soup

Slow Cooker Beef Curry Soup Recipe

Slow Cooker Olive Garden Zuppa Toscana Soup

Slow Cooker Mushroom Barley Soup

Slow Cooker Chicken Vegetable Soup Recipe

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Slow Cooker Curried Carrot Soup

Slow cooker curried carrot soup steaming in a blue mug with a whole carrot sitting upright in the mug as a stirrer. Soup is garnished with chopped green chives. Mug is sitting on a light blue woven napkin next to a slice of crusty fresh baked bread on a wooden table.
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This is the perfect soup to warm you up on a chilly day! Pureed to velvety smoothness in the blender or with an immersion blender, just add some chopped chives or a dollop of sour cream as a garnish.

  • Author: The Wilderness Wife
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 mins
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: American

Ingredients

Units Scale
  • 2 tbs. olive oil
  • 1 tbs. butter
  • 2 tsp. curry powder (use Madras if you want a spicier soup)
  • 1 medium onion, diced
  • 4 medium stalks of celery, thinly sliced
  • 4 cups sliced carrots (about 6-8 carrots)
  • 2 garlic cloves, finely minced
  • 5 cups chicken broth
  • salt & pepper to taste
  • 1 cup half & half cream (use fat free for more healthy version)
  • sour cream as garnish
  • chives as garnish

Instructions

  1. Melt butter with olive oil in a large skillet.
  2. Add onion, celery, and carrots. Sauté for 5 mins. over medium heat.
  3. Add garlic and curry powder and continue to sauté another 3 mins. being careful not to burn garlic.
  4. Put veggies in slow cooker.
  5. Deglaze skillet with 2 cups of chicken broth being sure to scrape up any crusty brown bits, and then pour into slow cooker.
  6. Add the rest of the chicken broth.
  7. Set slow cooker on low heat for 3-4 hours. Cook until carrots are tender.
  8. Using the immersion blender, puree the soup in slow cooker until velvety smooth.
  9. Add half & half and blend till thoroughly combined.
  10. Add slat & pepper to taste.
  11. Serve garnished with chopped chives and/or dollop of sour cram.

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  1. Happy Valley Chow says

    Wow that soup looks incredible, The color is out of this world! Thanks for sharing, pinned 🙂

    Reply