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.


  • 2 tbs. olive oil
  • 1 tbs. butter
  • 2 tsp. curry powder (use Madras if you want a spicier soup)
  • 1 medium onion, diced
  • 4 medium stalks of celery, thinly sliced
  • 4 cups sliced carrots (about 68 carrots)
  • 2 garlic cloves, finely minced
  • 5 cups chicken broth
  • salt & pepper to taste
  • 1 cup half & half cream (use fat free for more healthy version)
  • sour cream as garnish
  • chives as 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.