Tuesday, March 23, 2010

Slow Cooker Carrot Ginger Soup

Well, look at that! FOOD! With a recipe...and a photo! What madness is this?? So sad that doing a blog post has become such a dramatic endeavor. JT FINALLY brought the camera home from work and I FINALLY made something good for dinner instead of just running off to class and leaving him with pizza and a puppy.

Unbelievable, my first quarter of culinary school is complete! I survived...and I got all As (whew!). We start back again in a couple of weeks and I'm super excited to get back at it, but in the meantime, I'm looking forward to getting a manicure (my nails are shot), celebrating my one year wedding anniversary (this weekend, snuggling with Zoey and doing LOTS of cooking at home.

Before we get to all that though, I want to share this soup. This delicious recipe is perfect for early spring -- hearty and refreshing at the same time with a tasty blend of carrots, ginger, orange zest and spices. Even better, it can be thrown together in the morning and simmered all day in the slow cooker. When you're ready to eat, blend it with a stick blender right in the cooker, adjust the seasonings and enjoy. A light spring salad and some warm bread complete the meal perfectly.

Hope everyone is doing well and enjoying the slow return of spring! If you guys have any easy recipes (especially for the slow cooker), I'll be back in school soon and looking for simple ideas! And thanks for hanging in there with me for the past few months....I know I've been a little preoccupied but appreciate the supportive comments and posts from everyone!

Slow Cooker Carrot Ginger Soup
Serves 4

2 small shallots, sliced in half
1 lb. carrots, peeled and chopped into 1 inch pieces
1 medium sweet potato, peeled and chopped into 1 inch pieces
zest of half of an orange, finely minced
juice from one orange
1 inch piece of fresh ginger, peeled and finely minced
4 cups chicken broth, preferably homemade
1/2 tsp. ground cumin
2 Tbs half & half
1 Tbs. brown sugar
1 tsp. soy sauce
1 tsp. siracha hot sauce
salt & pepper to taste

Combine first six ingredients in the insert of a slow cooker. Cover and cook on low for up to 8 hours or on high for 4 hours, until the vegetables are tender. Use a stick blender to puree the soup directly in the slow cooker, or puree in batches in a regular blender. Add half & half, brown sugar, soy sauce and hot sauce. Add salt & pepper (and, if needed, adjust cumin, hot sauce or brown sugar to taste).


  1. Hoorary for doing so well in your first quarter of culinary school! And happy one year anniversary! This soup sounds really appealing in these rainy, slightly cool days of spring. Thanks for sharing. So I have to go look at pictures of your pup's adorableness on facebook? Ok, I can do that. =)

  2. Love the color on this. A few too many ingredients for me :) But still looks great.

  3. Congrats on your first quarter at school! I'm amazed that you've been able to post at all. You must be so busy!

  4. Followed your recipe (mostly, added some yogurt and garlic cloves). Came out great! Thank you for your post. Encourage you to continue.


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