Carrot-Ginger Soup

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps

Slow-cooker Carrot-Ginger Soup provides a healthy and flavorful option for a weeknight dinner. For a refreshing summertime soup, serve it chilled.

Yield: Serves: 6
Cost per Serving: $1.45
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Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 8g
  • Saturated fat: 5g
  • Protein: 12g
  • Carbohydrate: 18g
  • Fiber: 5g
  • Cholesterol: 101mg
  • Sodium: 625mg


  • 2 pounds carrots (about 10 large), ends trimmed, cut into 1-inch slices
  • 6 scallions, white and light green parts, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon curry powder
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • Salt
  • Plain yogurt, optional
  • Chopped fresh cilantro, optional
  • 1/2 pound peeled, deveined cooked shrimp, chopped


  1. 1. Combine carrots, scallions, garlic, ginger, curry powder, chicken broth and 2 cups water in a slow cooker. Cover and cook on low until carrots are tender, 7 to 8 hours. Remove from heat and let cool slightly. Working in batches, puree soup in a blender and return to slow cooker. Stir in heavy cream, season with salt, cover and cook until heated through, about 15 minutes longer.
  2. 2. Ladle hot soup into bowls and top with a dollop of yogurt and a sprinkle of cilantro, if desired. Place shrimp on top and serve.
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