cooking some, losing it

Crockpot Curried Carrot-Ginger Soup (#SundaySupper)

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
Recipe Type: Soup
Author: Sasha
Prep time: 10 mins
Cook time: 9 hours
Total time: 9 hours 10 mins
Serves: 12
An easy and tasty soup for the crockpot.
  • 1/4 c minced garlic
  • 1 T onion powder
  • 1/4 c minced ginger
  • 2 T coriander
  • 1 T cumin
  • 1 t salt
  • 1/2 t curry powder
  • 1/2 t pepper
  • 8 cups thin-sliced carrots
  • 3 1/2 cups vegetable or chicken stock
  • 1 can light coconut milk
  • 1 c plain yogurt
  • 1 T lemon juice
  • 1/4-1/2 cup minced cilantro
  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.

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)


    1. Thanks Pam! This has been a favourite in our house for a while, now that I can make it in the slow cooker I daresay it will become a weekly thing!

    1. Hi Lane! No worries if you’re the only one to eat it – it also freezes quite well. I freeze it flat in medium Ziplock bags, then it stores well and thaws quick in a sink of hot water.

  1. Your soup looks delicious! I never use a crock pot, but I’m thinking of making this on the stove top like most soups. A few hours at simmer should work, right?

    1. Hi Carla! If you want to do it on the stove, I’d recommend starting with the original recipe, as I needed to change the liquid proportions quite significantly. It’s from a book, so I can’t send a link or publish it as is, but I could email you a copy. Let me know!

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