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

Print this recipe

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!

Don’t miss a recipe or ATX Gluten-Free News segment. Sign up for my RSS feed today, or follow me on Facebook and Twitter.

Other curried carrot soup recipes from food bloggers:

• Sweet curried carrot soup, Simply Sugar and Gluten-Free
• Curried carrot soup with pan-toasted cornbread croutons, Gluten-Free Goddess
• Curried carrot ginger soup, Gluten-Free Cat
• Curried carrot soup, Jules Gluten-Free