This easy and creamy Pioneer Woman Carrot Ginger Soup is the perfect comforting meal for any day. Quick to make in the slow cooker, it’s loaded with nutritious veggies and rich, melty cheese. You can adjust the spices to your liking, and it’s sure to warm you up on a chilly evening!
Ingredients Needed
- 1 lb. frozen broccoli florets
- 1 medium onion, diced
- 2 carrots, finely diced
- 5 cups low-sodium chicken broth (40 oz)
- 2 cans (10.5 oz each) cream of celery soup
- 1/4 tsp. seasoned salt
- 1/4 tsp. salt (more to taste)
- 1/2 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1 1/2 lb. Velveeta cheese
- 2 cups grated sharp cheddar cheese
How To Make Carrot Ginger Soup
- Prepare the Slow Cooker: Add broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir everything together, cover, and set the slow cooker on high for 4 hours.
- Puree the Soup: After 4 hours, use an immersion blender or masher to puree about 3/4 of the soup. If using a regular blender, blend in small batches, being cautious as the soup will be hot.
- Add the Cheese: Add the Velveeta and sharp cheddar cheese to the soup. Turn the slow cooker to low, cover, and cook for another 15 minutes.
- Stir and Adjust: Stir the soup to melt the cheese and mix everything well. Taste and adjust the salt and pepper if necessary.
- Serve and Enjoy: Serve the soup warm! Leftovers can be stored in the fridge for a couple of days.
Recipe Tips
- Blend carefully: Be cautious when blending the soup. If using a regular blender, blend in small batches to avoid splashing hot soup.
- Adjust cheese: Use more or less Velveeta and cheddar depending on how creamy and cheesy you like the soup.
- Spice it up: If you enjoy extra heat, add more cayenne pepper or even a pinch of red pepper flakes to suit your taste.
- Customize veggies: Feel free to swap the broccoli for spinach or kale for a different twist on the flavor.
- Slow cook on low: If you’re short on time, you can cook the soup on low for 6 hours instead of high for 4 hours for a slower, richer flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers carrot ginger soup in an airtight container in the fridge. It will stay fresh for up to 3 days.
- Freeze: Transferring leftovers carrot ginger soup to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop or in the microwave until hot.
- Reheating: To reheat, simply warm leftovers carrot ginger soup on the stovetop over low heat, stirring occasionally for 7 minutes, or microwave in a microwave-safe bowl, stirring every 30 seconds until heated through.
Nutrition Fact
Serving Size: 1 cup (245g)
- Calories: 45
- Total Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 400mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 2g
More Pioneer Woman Recipes:
Pioneer Woman Carrot Ginger Soup
Description
This easy and creamy Pioneer Woman Carrot Ginger Soup is the perfect comforting meal for any day. Quick to make in the slow cooker, it’s loaded with nutritious veggies and rich, melty cheese. You can adjust the spices to your liking, and it’s sure to warm you up on a chilly evening!
Ingredients
Instructions
- Prepare the Slow Cooker: Add broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir everything together, cover, and set the slow cooker on high for 4 hours.
- Puree the Soup: After 4 hours, use an immersion blender or masher to puree about 3/4 of the soup. If using a regular blender, blend in small batches, being cautious as the soup will be hot.
- Add the Cheese: Add the Velveeta and sharp cheddar cheese to the soup. Turn the slow cooker to low, cover, and cook for another 15 minutes.
- Stir and Adjust: Stir the soup to melt the cheese and mix everything well. Taste and adjust the salt and pepper if necessary.
- Serve and Enjoy: Serve the soup warm! Leftovers can be stored in the fridge for a couple of days.
Notes
- Blend carefully: Be cautious when blending the soup. If using a regular blender, blend in small batches to avoid splashing hot soup.
- Adjust cheese: Use more or less Velveeta and cheddar depending on how creamy and cheesy you like the soup.
- Spice it up: If you enjoy extra heat, add more cayenne pepper or even a pinch of red pepper flakes to suit your taste.
- Customize veggies: Feel free to swap the broccoli for spinach or kale for a different twist on the flavor.
- Slow cook on low: If you’re short on time, you can cook the soup on low for 6 hours instead of high for 4 hours for a slower, richer flavor.
Pioneer Woman Carrot Ginger Soup
