Slow Cooker Curried Carrot Soup

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This is the perfect soup to warm you up on a chilly day! Pureed to velvety smoothness in the blender or with an immersion blender, just add some chopped chives or a dollop of sour cream as a garnish.




  1. Melt butter with olive oil in a large skillet.
  2. Add onion, celery, and carrots. Sauté for 5 mins. over medium heat.
  3. Add garlic and curry powder and continue to sauté another 3 mins. being careful not to burn garlic.
  4. Put veggies in slow cooker.
  5. Deglaze skillet with 2 cups of chicken broth being sure to scrape up any crusty brown bits, and then pour into slow cooker.
  6. Add the rest of the chicken broth.
  7. Set slow cooker on low heat for 3-4 hours. Cook until carrots are tender.
  8. Using the immersion blender, puree the soup in slow cooker until velvety smooth.
  9. Add half & half and blend till thoroughly combined.
  10. Add slat & pepper to taste.
  11. Serve garnished with chopped chives and/or dollop of sour cram.