Crockpot Curried Carrot Soup

I am no way near to being a full-blown vegetarian, but that doesn’t mean I don’t enjoy eating meatless meals every now and then. Lately, Chris and I have been eating meatless at least once a week. It’s a chance for our bodies to slow down and savor the flavor of just vegetables, without big hunks of meat getting in the way. Maybe I will make the switch to vegan one day, who knows. I certainly feel great when I eat a healthy diet of whole foods with less meat products.

I’ve said it before and I’ll say it again, I never use my crock pot enough. Every time I prepare a meal in the crock pot, it makes me question why I don’t use it more often. This recipe is really simple. Just throw everything in the pot, let it simmer, puree and you’ve got a flavorful soup that is great for any night of the week.

Curried Carrot Soup

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Ingredients:

  • 4 cups vegetable stock (or chicken stock)
  • 4-6 small white potatoes with skins on, rough chop
  • 6 large carrots, peeled and sliced into coins
  • 1 jalapeno, with seeds
  • ½ tablespoon curry powder
  • 1 teaspoon mustard powder
  • ¼ teaspoon tumeric
  • ¼ teaspoon ground ginger
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 onion, rough chop
  • 1 large fuji apple, rough chop
  • 6 cloves garlic, smashed
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon gluten-free tamari sauce
  • 6 ounces sour cream

Instructions:

Place all ingredients in crock pot. Cook according to preference. Mine was on high for 4 hours. Once cooked, puree soup with handheld immersion blender. Serve warm.

Enjoy!

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Comments

  1. Thanks for the mention! Believe it or not, I’m eating this for lunch today! Curry and carrot is just such a delicious paring.

  2. Vegan, huh? Meat and eggs are also whole foods, except that they are far more nutrient-dense and satiating than plants. You’re far better off as a flexitarian, or semi-meatless or whatever, than depriving your body of the animal protein we evolved to eat. That being said, the soup looks delicious and I think I’ll be firing up the crockpot, but I’ll be using homemade chicken stock and some local raw cream :)

    • Love the idea of local raw cream…sounds delicious. I will add that next time! Probably not full vegan… maybe ovolactovegetarian or semivegetarian. Some people actually do better on a plant based diet, others thrive more on a meat based diet with of course whole grains, fruits and vegetables. It depends on the genetics, lifestyle, blood type and more. It is possible though.

  3. I absolutely adore this recipe- thanks for sharing! I’m so happy to have another use for freakin carrots! YES! :)

  4. Just wanted to drop you a note and let you know that I included you in my list of Top 10 Soup Recipes this morning- here’s the link!
    http://thefrugalflambe.wordpress.com/2011/05/02/top-10-soups/

  5. About how many does this recipe serve? I’m going to prepare it for my ladies bible study this Thursday… we have about 50 ladies! :)

Trackbacks

  1. [...] Crockpot Curried Carrot Soup from Chef Jess at ATX Gluten-Free. [...]

  2. [...] ATX Gluten Free – I’m a big proponent of those who eat gluten-free, (though I can’t do it myself- carbaholic, remember?), and a HUGE proponent of all things crock-pot. This curried carrot soup is so fine. [...]

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