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Carrot Soup on a plate
Andrew Fowler

Crockpot Carrot Soup

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs carrots peeled and cut into 1/2-inch rounds
  • 2 cans 15 oz each no-salt-added cannellini beans, drained and rinsed
  • 1 medium yellow onion chopped
  • 1 tbsp finely grated fresh ginger
  • 2 garlic cloves minced
  • 4 cups low-sodium vegetable broth
  • 1 tsp olive oil
  • 3/4 tsp fine salt
  • 1/4 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 cup orange juice
  • 6 slices whole-grain bread about 90 calories each

Method
 

  1. Combine carrots, beans, onion, ginger, garlic, broth, oil, salt, coriander, and pepper in a 6-quart slow cooker.
  2. Cover; cook on low 6 to 7 hours until carrots crush easily with a spoon.
  3. Turn off cooker; let bubbling stop for 5 minutes. Blend smooth with an immersion blender, keeping blade submerged.
  4. Stir in orange juice; rest 2 minutes.
  5. Toast bread until crisp without butter.
  6. Divide soup among 6 bowls; serve each with one toast slice.