Easy Slow Cooker Carrot & Coriander Soup Recipe (2024)

If you're looking for more slow cooker recipes from soups and stews, to pasta and pizza (potatoes) and not forgetting mulled wine, check out my Easy Vegetarian and Vegan Slow Cooker Recipes.

Carrots - The King of Vegetables

The star of the show in this easy soup is the carrots.

Sweet, tasty carrots.

A cheap addition to so many recipes. So versatile.

Carrots can be grated and added to salads, cut into sticks and served with a dip for a tasty snack.

They are added to soups and stews are in the base for pies, bakes and pasta sauces.

They are also tasty in smoothies and juices and added to cakes.

As well as being wonderfully versatile, carrots are rich in antioxidants, vitamin B6, vitamin K dietary fibre, beta carotene and potassium.

More carrot recipes

Here are a few more carrot recipes for you to try next.

7. Roasted Carrot Hummus
8. Fight a Cold Smoothie
10. Vegan Carrot Cake

Fresh Ginger

In a vegetable soup like this, if you don't have fresh ginger you can use dried ground ginger.

Both fresh and ground add a lot of flavour.

In a soup with simple flavours like this one, I like the flavour of fresh ginger, but it's up to you.

It's another healthy ingredient. It contains fibre and protein as well as vitamin B3, B6 & C, iron, potassium, zinc and magnesium.

A wee tip for peeling ginger. Don't use a potato peeler, just use a teaspoon, the skin will come off easily.

My son loves when I buy part-baked petit pain to bake and serve with the soup while they are still warm.

Storing soup

Soup always tastes better on the second day, the same as stews and curries, so make it ahead if you can.

Once cool, soup can be stored in an airtight container in the fridge for 3-4 days, then reheated in a pot or in the microwave.

You can also freeze soup once cool in portions for 3-4 months.

To defrost, pop the soup in the fridge overnight.

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How to make Slow Cooker Carrot & Coriander Soup

Step 1 - Onions

Add chopped onions, garlic and fresh ginger to your slow cooker pan.

There is no need to add any olive oil (or any oil) or to pre-cook this mixture.

Step 2 - Carrots

Next, add your chopped carrots.

This recipe uses a lot of carrots, so get ready to chop (or get your food processor out!).

Step 3 - Seasoning

This soup is simply seasoned with salt and pepper.

You don't need too much salt as the vegetable stock contains salt and you don't want it too salty.

It can always be added at the table for individual tastes.

Step 4 - Stock

Now add vegetable stock.

The main thing to remember when adding stock to a slow cooker soup is use less than usual.

The liquid with not cook down and evaporate like it does in a pot, so you need less liquid.

Step 5 - Slow cook

Slow cook on high for 4 hours or low for 6 hours.

If you have a keep warm function, your slow cooker will keep a low heat under the soup until you are ready to serve it.

Step 6 - Blend

Blend the soup with a stick blender (electric hand blender) or in a blender or food processor.

Blending the soup will help to thicken the soup.

However if like me you like some texture in a soup, don't blend until completely smooth.

Season with salt and black pepper.

Step 7 - Fresh herbs

Finally add fresh coriander. Add it after blending.

If you add while it cooks you will lose the lovely fresh flavour of the coriander and if you blend it when you have added the coriander you will end up with a sludgy colour and not the beautiful orange you see above.

Serve the hot soup with a swirl of cream and fresh bread for dunking.

Enjoy!