2apples, peeled and chopped (I like Granny Smith or Honey Crisp)
1clovegarlic, crushed
1teaspooncurry powder
¼teaspoonsalt
⅛teaspoonallspice
3cupschicken or vegetable broth
1cupmilk, 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, 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, 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.)
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
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Curried Carrot Soup Recipe
Amount Per Serving (1 cup)
Calories 98Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 16g5%
Fiber 4g16%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.