There’s nothing better than a warm, spiced soup on a chilly day, and this Slow Cooker Spiced Carrot and Cumin Soup is one of my absolute favorites. The earthy sweetness of the carrots blends perfectly with the gentle heat from cumin and ginger, making each spoonful rich and comforting.

It’s the kind of recipe that fills your kitchen with cozy aromas and makes you want to curl up in a big bowl. This soup is great to make ahead; in fact, I think the flavors deepen and taste even better the next day.

I love pairing it with crusty bread or a simple side salad for a light yet satisfying meal. You can even freeze leftovers, so you’ve got a quick lunch or dinner on hand for those busy days.

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Recipe Ingredients

• 1 tablespoon vegetable oil
• 1 brown onion, chopped
• 2 garlic cloves, chopped
• 1 kg (2 lb 4 oz) carrots, halved lengthways and cut into 1 cm (½ inch) pieces
• 1 potato, peeled and cut into 2 cm (¾ inch) chunks
• 3 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• 375 ml (13 fl oz/1½ cups) vegetable stock
• 2 teaspoons honey
• 5 cm (2 inch) piece of fresh ginger, peeled
• 3–4 tablespoons shredded mint

How To Make Slow Cooker Spiced Carrot and Cumin Soup

1. Heat the oil in a frying pan or the slow cooker’s insert pan over medium heat until it shimmers. Add the onion, garlic, carrots, and potato, and cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
2. Sprinkle in the cumin, coriander, and sea salt, then cook for another minute, stirring to let the spices bloom and become fragrant.
3. If you used the frying pan, transfer the vegetable mixture to the slow cooker. Pour in the vegetable stock, honey, and 125 ml (4 fl oz/½ cup) of water, and season generously with freshly ground black pepper. Stir everything together to combine.
4. Cover the slow cooker with the lid and cook on the low setting for 6 hours or until the carrots and potato are very tender when pierced with a fork.
5. Once the cooking time is up, use a stick blender, food processor, or regular blender to purée the soup until it’s completely smooth and creamy.
6. Grate the fresh ginger finely, squeeze out its juice over a small bowl, and stir the ginger juice into the soup. Taste and adjust the seasoning as needed.
7. Ladle the soup into bowls and scatter shredded mint on top just before serving.

Recipe Tips

• For a slightly sweeter taste, add half a chopped apple when cooking the carrots and potatoes; it complements the earthy cumin and adds a subtle hint of sweetness to the soup.
• If you prefer a creamier texture, add a splash of coconut milk after blending. Coconut milk enhances the warmth of the spices without overpowering the natural carrot flavor.
• Fresh herbs like cilantro or parsley can be substituted for mint if you’re looking for a milder flavor, making the soup more versatile based on your taste.
• For a spicier kick, add a pinch of cayenne or a dash of hot sauce when serving; it adds depth to the flavor without overwhelming the natural sweetness of the carrots.
• If you’re short on time, chop the carrots and potatoes smaller to reduce the cooking time slightly, as they’ll become tender faster and still purée smoothly.

Recipe FAQs and Variations

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