Name: Crockpot Carrot Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lbs carrots, peeled and sliced; 1 medium onion, chopped; 3 garlic cloves, minced; 4 cups vegetable broth or chicken broth; 2 tbsp olive oil or butter; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground ginger; 1/2 tsp ground cumin; 1/2 cup coconut milk or heavy cream; Fresh herbs for garnish (optional)

I make Crockpot Carrot Soup when I want something warm, simple, and comforting with very little hands-on work. The slow cooker brings out the natural sweetness of the carrots, creating a smooth and cozy soup that feels nourishing and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and mostly hands-off. I just add everything to the crockpot and let it do the work. The ingredients are simple, the flavor is rich, and the soup turns out creamy without much effort. It’s perfect for busy days or when I want a no-stress meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

carrots, peeled and sliced
onion, chopped
garlic cloves
vegetable broth or chicken broth
olive oil or butter
salt
black pepper
ground ginger
ground cumin
heavy cream or coconut milk
fresh herbs for garnish, optional

Directions

I start by placing the sliced carrots, chopped onion, and garlic into the crockpot. I drizzle in the olive oil and sprinkle in the salt, pepper, ginger, and cumin. I pour the broth over everything and give it a gentle stir.

I cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the carrots are very tender. Once cooked, I use an immersion blender to blend the soup until smooth. If I’m using a regular blender, I blend it in batches.

After blending, I stir in the cream or coconut milk and let the soup warm for another 10 to 15 minutes before serving.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 10 minutes
Cook time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: about 6 to 7 hours

Variations

I sometimes add a sweet potato or a bit of butternut squash for extra depth. When I want a little heat, I add a pinch of red pepper flakes. I also like stirring in fresh lemon juice at the end for a brighter flavor.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, stirring occasionally. The soup also freezes well for up to 3 months.

FAQs

Can I make this soup vegan?

I make it vegan by using vegetable broth and coconut milk instead of cream.

Do I need to sauté the vegetables first?

I usually skip sautéing because the slow cooker softens everything nicely.

Can I use baby carrots?

I often use baby carrots when I want to save prep time.

How do I thicken the soup?

I let it cook uncovered for a bit or add less broth at the start.

What can I serve with carrot soup?

I like serving it with crusty bread, grilled cheese, or a simple salad.

Conclusion

I keep Crockpot Carrot Soup in my regular rotation because it’s easy, comforting, and full of flavor. With minimal prep and a slow cooker doing the work, this soup gives me a warm, satisfying meal that always hits the spot.