Slow Cooker Carrot Soup Recipe

Cozy slow cooker carrot soup made easy with broth, spices, and carrots. Creamy option included for a healthy, comforting meal.

A good bowl of velvety smooth and naturally sweet soup. This slow cooker carrot soup recipe turns simple and minimal ingredients into pure comfort with minimal effort.

While I've made countless soups including instant pot creamy mushroom soup and creamy kabocha squash soup in the slow cooker, this carrot version remains my favorite for its hands-off simplicity and deep, developed flavors. The slow cooking process brings out the carrots' natural sweetness without any risk of scorching—a problem I constantly faced with stovetop versions.

It all started when I had to use up a 5-pound bag of carrots before they spoiled. After three failed stovetop attempts that left me with slightly burnt bottoms and uneven textures, I switched to the slow cooker. That simple changed made everything better and I don't know why I didn't think of it sooner.

The low, steady heat not only extracted more flavor but also required no monitoring. I could prep everything in 10 minutes and return hours later to perfectly tender vegetables.

Through countless attempts, I also found two game-changing additions: cumin adds an unexpected warmth, and fresh ginger brightens the entire soup. My family helped me perfect the recipe—my husband suggesting the cumin after tasting something similar at a Middle Eastern restaurant and my children needing more ginger during cold and flu season.

If you told me two years ago that carrot soup would be our home's go-to comfort food, I would probably stare at you blankly. I love pairing it with a side of rosemary sourdough bread for dipping or with eggplant grilled cheese for a complete meal. 

If you're looking for an easy weeknight dinner recipe that'll give your kids a boost on their veggie intake, this carrot soup will give you restaurant-quality results with minimal effort. The slow cooker does all the work and makes it taste like you spent hours on the stove.

Ingredients

Carrots – The main ingredient, adding natural sweetness and earthy flavor. I’ve found that medium-sized carrots blend into a smoother texture than large ones, and they’re easier to work with.

Onion – Adds a subtle sweetness and depth. I typically use yellow onions, as they’re milder and melt into the soup better.

Garlic – A key ingredient in the savory base of the soup. I always use freshly minced garlic because it gives a stronger flavor compared to pre-chopped or powdered. 

Vegetable or chicken broth – The base liquid of the soup. I tend to use vegetable broth for a lighter, cleaner taste, but when I used chicken broth once, it gave the soup a richer, more satisfying depth. I recommend experimenting with both to see what suits your needs and taste.

Ground ginger – Adds warmth with a hint of spice. I’ve used fresh ginger and ground ginger in this recipe, and fresh ginger tends to add a more vibrant, sharper kick.

Cumin – Gives a warm, earthy flavor that complements the carrots.

Olive oil or butter – For sautéing the vegetables. I usually stick with olive oil for a lighter taste, but when I want the soup to feel richer, I use butter.

Heavy cream or coconut milk – Both are optional but add creaminess, you may refer to the section below to determine which one's better for you.

See the recipe card for exact quantities.

Step-by-step Instructions

This slow cooker carrot soup is a simple, comforting dish that's perfect for any time of year. The carrots cook until tender, then blend into a smooth, velvety soup with warm spices like cumin and ginger. It’s an easy, hands-off recipe that can be customized with a creamy finish using either heavy cream or coconut milk.

Prepare the Ingredients

Start by placing the chopped carrots, onion, garlic, broth, ground ginger, cumin, salt, and pepper into the slow cooker. Make sure the vegetables are evenly spread out, and the broth covers them. This will help even out the cooking and meld the flavors together.

Add Olive Oil or Butter

Drizzle olive oil or add butter on top of the ingredients. Any of the two will help sauté the vegetables as they cook, adding a bit of richness to the soup. If you want a dairy-free version, olive oil is the best choice, but butter can create a slightly creamier finish if you're okay with dairy.

Cook the Soup

Cover the slow cooker and cook the soup on low for 6-8 hours or on high for 3-4 hours. The goal is to cook the carrots until they are tender enough to blend easily. I usually go for the low setting to allow the flavors to develop more slowly, but both settings work well.

Puree the Soup

Once the carrots are soft, use an immersion blender to puree the soup directly in the slow cooker. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until the soup is smooth and velvety.

Add Creaminess (Optional)

For extra creaminess, you can stir in heavy cream or coconut milk. I prefer coconut milk for a dairy-free version, which adds a subtle sweetness, but heavy cream makes the soup richer and more luxurious. You can adjust the amount to your liking depending on how creamy you want the soup to be.

Garnish and Serve

Serve the soup hot, garnished with fresh parsley or cilantro. This adds a pop of color and a fresh, herbaceous note that complements the flavors in the soup. Enjoy!

Storage

If you have leftovers, make sure the soup has cooled down to room temperature and then transfer it to an airtight container and store it in the refrigerator for up to 4 days. If you’d like to store it for longer, you can freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stovetop over medium heat or microwave in 1-minute intervals, stirring occasionally. If the soup thickens after storing, add a little extra broth or water to reach your desired consistency.

Heavy Cream vs. Coconut Milk for Carrot Soup

If you'll be adding heavy cream to the carrot soup, you'll have a rich, smooth texture that adds a nice, velvety finish. It complements the natural sweetness of the carrots, making the soup feel more indulgent and comforting. I gravitate more to this option for a more traditional, creamy carrot soup, it doesn't overpower the taste of the dish at all.

Coconut milk, on the other hand, is a great dairy-free alternative for anyone who doesn't like or can't have dairy. It adds a very subtle, tropical flavor. It adds creaminess but keep in mind that it's lighter than heavy cream, making the soup feel fresher and less rich. I prefer using coconut milk when I'm looking for a lighter, dairy-free version of the soup. Both options work well, and boils on your preference for richness or a lighter, more vibrant soup.

Recipe