This easy slow cooker spicy carrot soup recipe. Includes warming curry spices – cumin, coriander, turmeric and fresh ginger. Plus a handful of pearl barley to add a bit more body to this chunky vegetable soup. And is so simple to make in a slow cooker.
For more slow cooker vegetable and vegetarian recipes. See my list of posts, included below.
Slow Cooker Spicy Carrot Soup UK Recipe
This carrot soup recipe is based on the carrot and rice soup. From Hamlyn’s 200 Slow Cooker Recipes Cook Book (See my book review post, included below).
Ingredients (Serves 4)
- 425 g carrots, peeled and diced.
- 2 spring onions, sliced.
- 1 tsp ground coriander.
- ½ tsp ground turmeric.
- ½ tsp ground cumin.
- Salt and pepper.
- 40 g pearl barley, rinsed and drained.
- 800 ml hot vegetable stock.
- To serve: fresh ginger, finely minced/grated.
I made this Slow Cooker Spicy Carrot Soup recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).
Method (Total Cooking Time: 7 hours)
- Add all the ingredients, except the ginger to the slow cooker pot. Cover and cook on Low for 7 hours. Until the carrots are tender and the barley is cooked.
- Serve in bowls, stirring in a little grated fresh ginger – about ¼ tsp (or to taste) per portion.
Recipe Notes
- This slow cooker soup is based on a carrot and rice soup recipe. From Hamlyn’s 200 Family Slow Cooker Recipes Cookbook (See my review).
More Vegetarian Slow Cooker Recipes
For more vegetarian slow cooker recipes. You might like:
* Slow Cooker Korma with Cauliflower and Yoghurt.
* Curry in a Slow Cooker with Jar Sauce (Korma/Tikka Masala).
* Slow Cooker Mac and Cheese UK Recipe.
See my latest Slow Cooker Vegetable Recipes for more ideas, adapted recipes and reviews.