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one plain bowl of smooth deep-orange carrot and white bean soup with one unbuttered slice of whole-grain toast beside it, with no cream swirl, seeds or garnish
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.
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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 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.