Crock Pot Carrot Ginger Soup

My dentist appointment today ended up lasting a lot longer than I anticipated, as did the numbing sensation in my mouth! Thank goodness I had feeling on the left hand side of my mouth and was able to slurp down some soup for lunch.

I reheated a bowl of last night’s superstar soup!

Crock Pot Carrot Ginger Soup

Since the Crock Pot Challenge is in full swing, I set out to make a carrot-based soup in the slow cooker yesterday.

I let a pound of chopped carrots, a peeled and sliced sweet potato and a sliced onion sit in the crock pot with chicken broth and seasonings for eight hours. The vegetables were nice and soft and easy to blend into a smooth and delicious soup at dinnertime.

Crock Pot Ginger Carrot Soup

Crock Pot Carrot Ginger Soup


  • 4 cups reduced sodium chicken or vegetable broth
  • 1 pound carrots, cut into chunks
  • 1 extra large sweet potato (or 2 small sweet potatoes), peeled and cut into chunks
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons freshly grated ginger (adjust to taste)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 (13.5 fl oz) can light coconut milk


  • Combine all ingredients except for the coconut milk in the crock pot and cook on low for 8 hours
  • Pour crock pot contents into blender, cover and blend until a smooth consistency is reached
  • Add the coconut milk to the blender and blend
  • Pour soup into bowls and enjoy

Carrot Ginger Crock Pot Soup

Perfect for a dreary day!

To my Northeastern U.S. friends: I hope you all stay safe and warm tonight! I’ve read a lot about a blizzard coming your way tonight and I’m thinking of you guys!


  1. Tara says

    Love your blog!! It is the only one I consistently read :). I know that you have started to blog once a month answering reader’s questions. I was hoping you could answer a couple of mine. First of all, what size weights do you usually use? I am trying to get into a strength training routine and I am afraid of looking bulky. You have lovely, lean muscles! Also, it would be great if you could write an article with your pantry and fridge basics.


  2. says

    I have to admit, this recipe looks really pretty but I would be nervous to make it!! Ginger and carrots together are kind of a unique combo…you made the dish sound tasty, so if I wind up with a ton of carrots on hand, maybe I will give it a go 🙂


  3. says

    That looks so easy, my kind of meal! Another excuse for my to use my immersion blender too, I am in love with how easy it makes blending! I find carrot juice to be really sweet. Is this soup really sweet or do the other ingredients help to make it less sweet?


  4. Dana says

    Julie – my boyfriend isn’t big on the sweet potatoes. how integral do you think they are to the recipe? think i could leave them out, or swap in squash instead (or even pumpkin?). thank you!


  5. K says

    I made a double batch and I think it could improve. Very bland. I only added one can of coconut milk to a double batch and it is quite enough. Two cans would have made the whole thing just taste like coconut. I added salt and a little lime juice to make the flavor “punch” a little. A little cayenne would be good I think. I used a food processor to mix instead of blender which always works better. This dish has a very Thai flair to it.


  6. Courteney says

    Thank you for the recipe, it is currently cooking in my crockpot! I added a little more garlic, used powered ginger and plan to add chicken chunks to make it more hearty! I can’t wait to try it, it smells delicious in my crockpot. 🙂


  7. says

    Hey Julie, just wanted to let you know how PERFECT this soup is! My dad (who never really gets excited about food) was freaking out (to put it in technical terms) and had a second bowl. If you knew him, you’d know how big of a deal that is! It was great to have ready for us after a long day. Thanks so much for the recipe- will definitely be on rotation!



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