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Melissa Hart

Crockpot Carrot Soup

Carrot soup needs something savory behind its sweetness, so white beans join the carrots and ginger before the whole pot is blended, and a little orange juice brightens the finish without turning it into a fruit soup; the beans supply body that would otherwise come from a large pour of cream. Leave the soup slightly thick and serve the toast alongside, where it can stay crisp until you decide to dip it. Estimated calories: about 320 per serving, including everything listed.
Print Recipe
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 and cook on low for 6 to 7 hours until carrots crush easily with a spoon.
  3. Turn off the cooker and let the soup stop bubbling for 5 minutes. Blend with an immersion blender until smooth, keeping the blade submerged.
  4. Stir in orange juice and let stand for 2 minutes.
  5. Toast bread until crisp without adding butter.
  6. Divide soup among 6 bowls and serve one toast slice with each.