Crockpot Carrot Soup
This is one of those soups that you’ll come back to again and again! I wanted to create a super simple crockpot soup that’s loaded with goodness, and this one proves that the slow cooker is a wonderful all-rounder and it can also do vegetarian and vegan recipes really well.
Everything goes straight into the crockpot—carrots, vegetables, broth, and seasonings—where it cooks low and slow until the carrots are perfectly tender. Once blended, it turns into a smooth, velvety soup with a naturally sweet flavor and just enough warmth from the ginger. Finish it with a drizzle of coconut cream or fresh herbs, and you’ve got an easy, cozy meal with minimal effort. Just so good!
I’ve got so many more crockpot soups for you to try! I think you’ll also love my crockpot minestrone soup, crockpot potato soup, crockpot stuffed pepper soup, crockpot chicken noodle soup, and crockpot lemon chicken soup.
Why You’ll Love This REcipe
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Made entirely in the crockpot for a hands-off, low-effort meal
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Naturally creamy once blended, without needing heavy ingredients
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Cozy, comforting, and perfect for cooler days
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Simple, wholesome ingredients with big flavor
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Easy to customize for vegan or non-vegan diets
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Stores and freezes well, making it great for meal prep!
Ingredients
Note: There’s a printable recipe card at the bottom of this post, complete with ingredients, measurements, and instructions.
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Carrots: The star of the soup. Chopping them into similar-sized pieces helps everything cook evenly and blend smoothly.
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Vegetable broth: Keeps the soup light and lets the natural sweetness of the carrots shine.
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Celery: Adds subtle savory depth without overpowering the carrots.
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Yellow onion: Brings a mellow sweetness once slow-cooked, rounding out the flavor.
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Ginger: Adds gentle warmth and brightness that pairs really well with carrots.
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Garlic: Gives the soup a savory backbone without making it heavy.
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Salt & pepper: Simple seasoning is all you need here. Taste and adjust after blending if needed.
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Coconut milk (optional): Drizzled on top for creaminess and a hint of richness without weighing the soup down.
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Fresh parsley (optional): Adds a fresh, herby finish and a little color right before serving.
How To Make Crockpot Carrot Soup
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Add all of the ingredients, except the garnishes, to your slow cooker.
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Cover and cook on low for 7–8 hours, or until the carrots are very soft and fork-tender.
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Use an immersion blender (or carefully transfer to a regular blender) to blend the soup until completely smooth.
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Ladle into bowls and finish with a drizzle of coconut cream and a sprinkle of fresh parsley, if desired. Enjoy warm.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave until warmed through.
Recipe Notes
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Chicken broth works well as a non-vegan substitute for the vegetable broth and adds a little extra savory depth.
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Heavy cream or whole milk can be used in place of the coconut milk if you prefer a more classic, dairy-based finish.
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Jarred or tube ginger paste is perfectly fine here and makes prep even easier.
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Blend the soup thoroughly for the smoothest texture, especially if you’re using a regular blender.
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Taste and adjust seasoning after blending. Slow-cooked soups often need a final pinch of salt.
Serving Ideas
This carrot soup is simple enough for weeknights but still feels cozy and complete with the right sides. Serve it with crusty bread, garlic toast, or a warm baguette for dipping. It also pairs well with a simple green salad or a grilled cheese for an easy, comforting meal. For something a little heartier, add a protein on the side like a sandwich or wrap.
Crockpot Carrot Soup
Ingredients
- 2 pounds carrots peeled and chopped
- 6 cups vegetable broth
- 4 stalks celery chopped
- 1 medium yellow onion diced
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup coconut milk optional garnish
- Freshly chopped parsley optional garnish
Instructions
- Add all of the ingredients, except the garnishes, to a 6-quart slow cooker.
- Cover and cook on low for 7–8 hours, or until the carrots are very soft and fork-tender.
- Use an immersion blender (or carefully transfer to a regular blender) to blend the soup until completely smooth.
- Ladle into bowls and finish with a drizzle of coconut cream and a sprinkle of fresh parsley, if desired. Enjoy warm.
This is the kind of soup you make once and come back to again and again. It’s easy, comforting, and the slow cooker does most of the work for you. Whether you’re prepping ahead for the week or cozying up with a bowl on a chilly night, this carrot soup is simple, reliable, and exactly what you want waiting in the fridge!
