Slow Cooker Vegan Ginger-Carrot Soup recipe
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Ingredients
- 2 tablespoons vegetable oil 1 large yellow onion, chopped 2 tablespoons grated ginger 1 tablespoon chopped garlic 5 large carrots, chopped 1 tablespoon red curry powder 2 teaspoons ground cumin 2 teaspoons ground turmeric salt and ground black pepper to taste 1 bay leaf 1 cup vegetable stock 1 mandarin orange, peeled and juiced
Nutrition Info
- 194.2 caloriescarbohydrate: 24.9 gcholesterol: : -fat: 10.6 gfiber: 6.1 gprotein: 2.9 gsaturatedFat: 1.4 gservingSize: -sodium: 233.2 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Vegan Ginger-Carrot Soup
Directions
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Heat oil in a large pot over medium heat. Add onion, and cook, covered, until onion starts to brown, 5 to 7 minutes. Add ginger and garlic, saute until garlic starts to brown, 1 to 2 minutes.
Add carrots, curry powder, cumin, turmeric, salt, pepper, and bay leaf. Increase heat to high and cook until carrots begin to soften and spices become fragrant, 3 to 5 minutes. Add vegetable stock to deglaze the pot. Lower heat and simmer until carrots start to caramelize, about 5 minutes. Transfer the mixture to a slow cooker and add the juice and peel of the mandarin orange.
Cover and cook on Low until carrots are soft enough to be smashed with a fork, about 8 hours. Remove orange peel and bay leaf. Puree soup with an immersion blender until completely smooth.