I am the biggest fan of cream of carrot soup with cayenne pepper. It is hearty, creamy, and delicious with a little kick of spice at the end. I've made a million permutations of it and find that it is very forgiving of adaptations and it tastes delicious every time.
You of course can make the soup on the stovetop, but it lends itself to being prepared in a slow cooker brilliantly. If you have kids that aren't into spicy food, no worries, just leave the cayenne pepper out and add a little pinch to your bowl right before eating.
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Slow Cooker Cream of Carrot Soup with Cayenne Pepper
Prep: 15 minutes
Makes: 6 Servings
Slow Cook: 6 hours on high or 8 hours on low
__Ingredients:
__
- 1 medium onion, sliced
- 2 large cloves garlic, peeled and sliced
- 1 1/2 pounds carrots, peeled, trimmed and cut into 3-inch pieces
- 1 box (32 ounces) vegetable broth
- 1 small potato, peeled and cubed
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon (more or less and totally optional) cayenne pepper added at the very end to the whole soup or just a tiny pinch added to each individual bowl.
Directions:
1. Scatter onion and garlic over bottom of slow-cooker bowl. Top with carrots and cubed potato. Add vegetable broth and 2 cups water.__
2.__ Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.__
3.__ Uncover and stir in heavy cream, and salt. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached. Mix in cayenne pepper now, if desired.__
4.__ Transfer soup to bowls and enjoy.
Image via Claudya Martinez.
