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If you’re looking for a cozy and nourishing bowl of soup, this slow cooker curried carrot apple soup is a winner. Sweet carrots and tart apples blend beautifully with warm curry spices to create a creamy, flavorful soup that tastes far more indulgent than it really is. The slow cooker does all the work, making it a set-and-forget recipe perfect for busy weeknights or meal prep.
I love that this Weight Watchers friendly soup is naturally low in calories and packed with fiber and nutrients. It’s a great choice when I want something light yet satisfying—and it proves that healthy eating doesn’t have to be boring. I like to serve it with a slice of crusty bread or a simple green salad for a complete meal.
Why I Love This Slow Cooker Curried Carrot and Apple Soup Recipe
- Effortless prep – Just chop, toss everything into the slow cooker, and let it simmer until the veggies are tender.
- Creamy without cream – Thanks to the apples and carrots, you get a naturally velvety texture without heavy cream.
- Budget-friendly and healthy – Uses inexpensive ingredients I most often already have in my pantry and fridge.
- Flavorful but light – The curry adds warmth and depth without being overpowering, while the apple brings a subtle sweetness.
- WW friendly – Low in Points and a perfect example of how soup can help you slim down in a delicious way.
Ingredients and Substitutions
- Carrots – Fresh carrots give this soup its sweetness and color. You can also use pre-chopped or baby carrots to save time.
- Onion – Yellow or white onion works well; shallots can be used for a milder flavor.
- Apples – Tart apples like Granny Smith or sweet-tart Honeycrisp balance the curry beautifully. Pears can be used in place of apples for a twist.
- Garlic – Fresh garlic adds depth. Substitute 1/2-teaspoon garlic powder if you don’t have fresh.
- Curry powder – Use your favorite mild curry blend. For more heat, add a pinch of cayenne or red pepper flakes.
- Salt and allspice – Simple seasoning that enhances the flavor. Nutmeg can be substituted for allspice.
- Broth – Chicken broth for a richer flavor or vegetable broth (affiliate link) to keep it vegetarian.
- Milk – Use dairy milk, or substitute almond, oat, or coconut milk for a dairy-free option. Coconut milk will give the soup extra creaminess.
- Fresh cilantro – Adds a bright finish. Parsley or chives are good alternatives if you’re not a cilantro fan.
Additions and Variations
- Different vegetables: sweet potatoes, parsnips, winter squash (acorn, butternut, hubbard, etc) or pumpkin.
- Different spices: ginger, nutmeg, apple pie spice, pumpkin pie spice, fresh ginger, garam masala (affiliate link), etc.
- Garnishes: dollop of plain fat-free yogurt or sour cream, sliced scallions, pumpkin seeds (pepitas), etc.
- Thicker: add chopped sweet potatoes (2-3 cups).
- Sweeter: stir in 1-2 teaspoons of brown sugar, honey or maple syrup to your finished soup.
- Vegetarian/Vegan: use vegetable broth (affiliate link) and non-dairy milk.
WW Points and Nutrition
Each cup of this luscious low calorie vegetarian soup has just:
- Calories: 98
- WW Points: 1
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old WW Points: 2 PointsPlus
Step-by-Step Instructions
Step 1: Prep your ingredients and place them in the crockpot.
In your slow cooker, combine the carrots, onion, apple, curry powder, garlic, allspice, salt and broth. (Ideal slow cooker size: 4-Quart.)
Step 2: Cook until carrots are very tender.
Cover and cook on LOW 8 to 10 hours or until carrots are very tender, and easily split with a fork.
Step 3: Puree soup.
With an immersion blender (affiliate link), carefully puree the soup until it’s silky smooth, being careful not to splatter yourself with the hot soup. (You can also do this in a blender (affiliate link), in batches, again being careful and holding down the lid to avoid being burned by exploding soup)
Step 4: Add milk.
Stir in the milk. (I used coconut milk beverage since it’s what was in the fridge.)
Step 5: Serve
Ladle into bowls and sprinkle with cilantro.
If you like slow cooker curried carrot soup, be sure to check out my other Weight Watchers friendly recipes including: Easy Slow Cooker Potato Soup, Easy Chai Crock Pot Pumpkin Soup, Slow Cooker Ham Split Pea Soup, Broccoli Cauliflower Soup, Curried Sweet Potato Soup with Coconut Milk and Sweet Potato Tomato Soup
If you’ve made this low fat Curried Carrot Apple Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Curried Carrot Soup Recipe
Ingredients
- 8 medium carrots, peeled and chopped
- 1 onion, chopped
- 2 apples, peeled and chopped (I like Granny Smith or Honey Crisp)
- 1 clove garlic, crushed
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 3 cups chicken or vegetable broth
- 1 cup milk, dairy or nondairy
- Chopped fresh cilantro, for garnish
Instructions
- Ideal slow cooker size: 4-Quart.
- In your slow cooker, combine the carrots, onion, apple, curry powder, garlic, allspice, salt and broth.
- Cover and cook on LOW 8 to 10 hours or until carrots are very tender, and easily split with a fork.
- With an immersion blender (affiliate link), carefully puree the soup until it’s silky smooth, being careful not to splatter yourself with the hot soup. (You can also do this in a blender (affiliate link), in batches, again being careful and holding down the lid to avoid being burned by exploding soup)
- Stir in the milk. (I used coconut milk beverage since it’s what was in the fridge.)
- Ladle into bowls and sprinkle with cilantro.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 2 PointsPlus (Old plan) Additions and Variations:
- Different vegetables: sweet potatoes, parsnips, winter squash (acorn, butternut, hubbard, etc).
- Different spices: ginger, nutmeg, apple pie spice, pumpkin pie spice, fresh ginger, etc.
- Garnishes: dollop of plain fat free yogurt or sour cream, sliced scallions, pumpkin seeds, etc.
- Thicker: add more carrots and/or add chopped sweet potatoes (2-3 cups).
- Sweeter: stir in 1-2 teaspoons of brown sugar, honey or maple syrup to your finished soup.
- Vegetarian: use a vegetable broth and non-dairy milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Mable Hoffman’s All New Crockery Favorites: More Than 120 All-New Crockery Recipes (affiliate link)
More Easy Healthy Soups for WeightWatchers
If you enjoy this slow cooked curried soup, you might also like:
- Creamy and satisfying, it is hard to believe that there is not a lick of cream in this Slow Cooker Squash Apple Soup
- Adapted from a stove top recipe, I decided to toss everything in my crock pot to come up with this delicious Slow Cooker Spanish Potato Onion Soup
- This Creamy Cauliflower Potato Soup proves that it is possible to create a rich and creamy potato soup that is low in both fat and carbs.
- Spicy Red Lentil Soup is lighter and brighter than many traditional lentil soups, with each generous 1-1/2 cups serving having about 268 calories.
Make Healthy Eating Even Easier
If you enjoy simple, WW-friendly recipes like this one, you’ll love my Ultimate eCookbook Bundle. It’s packed with my best slow cooker, casserole, and family-friendly favorites—all with nutrition and WW Points already calculated for you. Perfect for busy weeknights, meal prep, or anytime you need quick inspiration.
where is the recipe?
Click the link: https://simple-nourished-living.com/slow-cooker-curried-carrot-soup/ and on the page click “jump to recipe” at the top and it will take you to it or scroll down the post. Hope this helps. ~Martha
Hi Martha,
I am in the process of making this and threw all the ingredients in, including the milk… will this still come out ok?
Hi Jessica,
I’ve not added the milk at the beginning. I think the only danger is that it might separate/curdle but should still taste fine. Would love to know how it turns out for you. ~Martha