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Slow Cooker Carrot Parsnip Soup with Ginger and Coconut Cream

Slow cooker carrot parsnip soup cooks until the vegetables are fork-tender, then gets blended smooth with ginger and coconut cream. The slow cooker makes this an easy, hands-off soup with a bright finish from fresh lemon juice.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 1-inch pieces
  • 1 lb parsnips peeled and cut into 1-inch pieces
  • 1 yellow onion medium, chopped
  • 1 tbsp fresh ginger peeled and finely grated
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 1.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (13.5 oz) unsweetened coconut cream well stirred
  • 1 tbsp fresh lemon juice

Equipment

  • 1 6-quart slow cooker
  • 1 immersion blender

Method
 

  1. Place the carrots, parsnips, onion, ginger, and garlic in a 6-quart slow cooker.
  2. Pour in the vegetable broth.
  3. Stir in the salt and pepper.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are fork-tender.
  5. Stir in the coconut cream and lemon juice.
  6. Puree with an immersion blender until smooth.

Notes

Cut the vegetables into evenly sized pieces so they cook at the same rate. Store leftovers in the refrigerator for up to 4 days; this soup freezes well, though it may need another blend after thawing. For a lighter option, use light coconut milk instead of coconut cream.