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Crockpot Curried Carrot-Ginger Soup (#SundaySupper)

Posted by sasha on 29 Apr 2012 in cooking some, losing it |
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At last! I have been trying to adapt this recipe for the crockpot for ages. And I’ve been a bit stressed about it, since I committed this recipe for this week’s #SundaySupper not knowing if I was going to finally get it right.

But it seems to have worked out! I still wouldn’t mind punching it up a bit, maybe a bit more ginger, but this version (I think) is at least acceptable – I’ve had several batches that most emphatically were not.

Crockpot Curried Carrot-Ginger Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

An easy and tasty soup for the crockpot.
Ingredients
  • ¼ c minced garlic
  • 1 T onion powder
  • ¼ c minced ginger
  • 2 T coriander
  • 1 T cumin
  • 1 t salt
  • ½ t curry powder
  • ½ t pepper
  • 8 cups thin-sliced carrots
  • 3½ cups vegetable or chicken stock
  • 1 can light coconut milk
  • 1 c plain yogurt
  • 1 T lemon juice
  • ¼-1/2 cup minced cilantro

Instructions
  1. Put the garlic, spices, carrots, stock, and coconut milk in a 5qt crockpot and cook on low for 8-10 hours (until the carrots are soft).
  2. Soupify with an immersion blender.
  3. Add the yogurt, lemon juice, and cilantro.

Notes
Loosely adapted from Anne Lindsay’s New Light Cooking.

What else is on the menu for #SundaySupper? Check it out!

Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe

Jennie from The Messy Baker Blog with her Recipe for Meatball Subs

Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe

Lyn from Lovely Pantry is bringing her Butternut Squash and Aspragus Risotto

Pam from The Meltaways is bringing her Chicken Enchilada Pasta

Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe

Karen from Notes from the Cookie Jar is bringing her Chickpea Masala Sandwiches

Connie from Mrs. MamaHen is bringing her German Potato Salad

Anuradha from Baker Street is bringing her Blueberry Lime Bread

Liz from That Skinny Chick Can Bake is bringing her Creme Brulee French Toast because sometimes Breakfast for Dinner is fun!

And Sunday Supper would be nothing without Eileen from Wine Everyday she is amazing at pair many of our recipes with just the right wine! (Here is the wine Eileen recommends for this dish! Perrin Reserve Côtes du Rhône Blanc 2010)

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