25+ Delicious February Slow Cooker Soup Recipes for the Cold Month

As the chilly days of February settle in, there’s nothing quite like the comfort of a hot, hearty bowl of soup to warm you up. Whether you’re looking for a filling meal to feed the family or a cozy dish to enjoy on your own, slow cooker soups are the perfect solution.

The beauty of slow cooker soups lies in their simplicity—just toss in your ingredients, set the timer, and let the slow cooker work its magic.

In this post, we’ve compiled 25+ delicious slow cooker soup recipes that are perfect for February, featuring a variety of flavors, from classic comfort foods to healthier, veggie-packed options.

These soups are sure to bring warmth, flavor, and comfort to your home all month long.

So, grab your slow cooker, gather your ingredients, and let’s dive into these easy and scrumptious soup recipes that will help you make the most of the winter season.

25+ Delicious February Slow Cooker Soup Recipes for the Cold Month

February is the ideal time to indulge in rich, flavorful soups that offer both comfort and nourishment. With these 25+ February slow cooker soup recipes, you have everything you need to create hearty and healthy meals with minimal effort.

Whether you’re craving a creamy potato leek soup, a zesty tomato basil soup, or a protein-packed chicken tortilla soup, these recipes are perfect for satisfying your winter cravings.

Plus, the slow cooker makes it easy to prepare and enjoy a variety of soups without spending hours in the kitchen.

So, embrace the warmth of your slow cooker this February and treat yourself and your loved ones to a month full of comforting soups!

Slow Cooker Creamy Tomato Basil Soup

This creamy tomato basil soup is a comforting favorite during the chilly February months. Made easy with your slow cooker, this recipe combines fresh tomatoes, herbs, and cream to create a rich and velvety texture. Perfect for pairing with a grilled cheese sandwich or simply enjoying with a slice of warm bread.

Ingredients:

• 6 cups of fresh tomatoes, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In the slow cooker, combine the diced tomatoes, onion, garlic, vegetable broth, basil, oregano, and red pepper flakes. Stir well.
2. Cover and cook on low for 6-8 hours, or until the tomatoes and onions are soft.
3. Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
4. Stir in the heavy cream and butter. Season with salt and pepper to taste.
5. Let the soup simmer for an additional 15-20 minutes to let the flavors meld together.
6. Garnish with fresh basil leaves and serve with crusty bread.

This slow cooker creamy tomato basil soup is an ideal way to warm up during February’s chilly evenings. The slow cooking process brings out the natural sweetness of the tomatoes while the cream adds a comforting richness. It’s simple yet incredibly flavorful, making it a go-to recipe for busy nights or gatherings with loved ones. Enjoy it with your favorite side, and it’s sure to become a family favorite!

Slow Cooker Chicken and Wild Rice Soup

This hearty and wholesome chicken and wild rice soup is the epitome of comfort food. Packed with tender chicken, wild rice, and a savory broth, it’s a nutritious and filling meal perfect for February. The slow cooker ensures that the flavors develop deeply, making every spoonful satisfying and delicious.

Ingredients:

• 1 lb chicken breasts or thighs
• 1 cup wild rice
• 1 medium onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, and rosemary in the slow cooker.
2. Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the rice is tender.
3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
4. Stir in the heavy cream, and season with salt and pepper to taste.
5. Let the soup simmer for an additional 10 minutes, stirring occasionally.
6. Garnish with fresh parsley before serving.

This chicken and wild rice soup is a perfect combination of protein, vegetables, and grains, making it a wholesome meal for February. The slow cooking method makes the chicken tender and the flavors well-balanced. Whether you’re serving it as a hearty lunch or a comforting dinner, this soup will keep you satisfied and cozy throughout the day. The addition of creamy richness and fresh herbs elevates the flavors, making this a go-to recipe for any cold winter day.

Slow Cooker Beef and Vegetable Soup

This beef and vegetable soup is a filling, hearty dish that’s perfect for a February dinner. With tender chunks of beef, a variety of vegetables, and a savory broth, this soup is both nourishing and satisfying. The slow cooker does all the work, allowing the flavors to meld together beautifully.

Ingredients:

• 1 lb beef stew meat, cubed
• 4 cups beef broth
• 3 potatoes, peeled and diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen peas
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Place the beef, beef broth, potatoes, carrots, onion, celery, diced tomatoes, basil, oregano, and garlic powder into the slow cooker.
2. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
3. About 30 minutes before serving, add the frozen peas to the soup.
4. Season with salt and pepper to taste.
5. Stir occasionally and serve when ready.

This beef and vegetable soup is an excellent choice for a filling, nutritious meal in February. The slow cooking process allows the beef to become incredibly tender, while the vegetables soak up all the rich flavors of the broth. It’s a one-pot meal that provides everything you need in a soup—protein, vegetables, and a savory broth. With minimal effort required, this soup is perfect for busy days when you need a hearty and comforting meal at the end of a long day. It’s sure to warm you from the inside out.

Slow Cooker Potato Leek Soup

This slow cooker potato leek soup is a creamy, velvety soup that’s perfect for cozying up on a cold February day. The combination of tender potatoes, mild leeks, and rich cream creates a soup that’s as comforting as it is delicious. The slow cooker allows the flavors to develop slowly, making each spoonful incredibly satisfying.

Ingredients:

• 6 large potatoes, peeled and diced
• 3 leeks, cleaned and chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Add the diced potatoes, leeks, onion, garlic, vegetable broth, water, and thyme to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours, or until the potatoes are soft.
3. Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Cook for another 10-15 minutes on low, stirring occasionally.
6. Garnish with fresh chives before serving.

This potato leek soup is the ultimate comfort food for February’s chilly days. The leeks add a subtle, sweet flavor, while the potatoes create a smooth, creamy base. The slow cooking method helps infuse the broth with deep, rich flavors. Whether you enjoy it on its own or pair it with a warm sandwich, this soup is sure to be a hit with anyone looking for a simple yet delicious meal.

Slow Cooker Lentil Soup with Ham

This slow cooker lentil soup with ham is a nourishing, protein-packed meal that’s perfect for February. The smoky ham adds depth of flavor to the earthy lentils, and the vegetables make it a wholesome, filling dish. It’s an easy, one-pot meal that’s great for meal prepping or feeding a crowd.

Ingredients:

• 1 lb dried green or brown lentils, rinsed
• 2 cups diced ham
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Add the lentils, ham, onion, carrots, celery, garlic, chicken broth, thyme, and bay leaf to the slow cooker.
2. Stir everything to combine, then cover and cook on low for 7-8 hours, or until the lentils are tender and the flavors have melded together.
3. Season with salt and pepper to taste.
4. Discard the bay leaf before serving.

This lentil soup with ham is a hearty and flavorful dish that’s perfect for February’s colder days. The combination of tender lentils and smoky ham makes it a comforting meal that’s both filling and nutritious. It’s a simple recipe that requires minimal effort and is great for making ahead. Serve it with crusty bread for a complete meal that will satisfy everyone at the table.

Slow Cooker Butternut Squash Soup

This creamy slow cooker butternut squash soup is a perfect balance of sweetness and savory flavors, making it an ideal choice for a cold February evening. The slow cooking process allows the squash to soften and break down, resulting in a smooth, velvety soup. It’s a healthy and comforting option that’s both nourishing and delicious.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream
• Fresh parsley for garnish

Instructions:

1. Place the butternut squash, onion, carrots, garlic, vegetable broth, ginger, cinnamon, and nutmeg into the slow cooker.
2. Stir everything together and cover. Cook on low for 6-7 hours, or until the vegetables are soft.
3. Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
4. Stir in the coconut milk or heavy cream and season with salt and pepper to taste.
5. Let the soup simmer for an additional 10 minutes before serving.
6. Garnish with fresh parsley before serving.

This butternut squash soup is the perfect dish to warm you up during the cold February months. The natural sweetness of the squash pairs beautifully with the warm spices like cinnamon and nutmeg. Blended to a creamy consistency, this soup is not only delicious but also a great source of vitamins and nutrients. It’s a perfect vegetarian or vegan option (if using coconut milk) and is sure to become a go-to recipe in your winter rotation. Enjoy it with a slice of bread or as a starter to a hearty meal.

Slow Cooker White Chicken Chili

This slow cooker white chicken chili is a creamy, flavorful soup with a mild kick, perfect for warming up during February’s cold weather. Made with tender chicken, beans, and a savory broth, this chili is hearty, satisfying, and packed with protein. The slow cooker method allows the flavors to develop deeply, making it a perfect dish to come home to after a long day.

Ingredients:

• 2 lbs chicken breasts
• 2 cans (15 oz each) white beans (like cannellini or Great Northern), drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (4 oz) green chilies, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Fresh cilantro for garnish
• Shredded cheese for topping (optional)

Instructions:

1. Place the chicken breasts, white beans, onion, garlic, chicken broth, green chilies, cumin, chili powder, oregano, salt, and pepper into the slow cooker.
2. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender.
3. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
4. Stir in the sour cream and heavy cream, then cook for an additional 15-20 minutes on low.
5. Serve the chili topped with fresh cilantro and shredded cheese, if desired.

This white chicken chili is a fantastic dish to make in February when you’re craving something warm, creamy, and satisfying. The combination of tender chicken, creamy beans, and a blend of spices results in a flavorful and comforting chili that’s perfect for any chilly day. The slow cooker does all the work, making it an easy and hands-off meal. Enjoy it with your favorite toppings, such as cheese and cilantro, for added flavor and texture.

Slow Cooker Beef Barley Soup

This beef barley soup is a hearty, filling meal that’s packed with tender beef, vegetables, and wholesome barley. Perfect for February, when you need something comforting and nourishing, this slow cooker recipe allows the flavors to meld beautifully. The barley adds a nice texture and the beef provides a rich depth of flavor, making it a well-rounded and satisfying dish.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 cup pearl barley, rinsed
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add the beef stew meat, barley, carrots, celery, onion, garlic, beef broth, thyme, and bay leaf to the slow cooker.
2. Stir everything to combine, cover, and cook on low for 7-8 hours, or until the beef is tender and the barley is cooked.
3. Remove the bay leaf and season with salt and pepper to taste.
4. Garnish with fresh parsley before serving.

This beef barley soup is a perfect winter dish that provides both warmth and nutrition. The combination of tender beef, hearty barley, and fresh vegetables makes it an ideal meal for the colder months of February. The slow cooking process ensures that the beef is melt-in-your-mouth tender, and the barley soaks up all the rich flavors of the broth. It’s a complete meal in a bowl, ideal for serving on a busy weeknight or as a comforting weekend dinner.

Slow Cooker Split Pea Soup with Ham

This slow cooker split pea soup with ham is a classic comfort food that’s both hearty and healthy. The split peas break down and become creamy as they cook, creating a rich and satisfying soup. Combined with savory ham and vegetables, this is a filling meal that’s perfect for the winter months, especially in February when you crave something hearty and warm.

Ingredients:

• 2 cups dried split peas, rinsed
• 2 cups diced ham
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Add the split peas, ham, onion, carrots, celery, garlic, chicken broth, bay leaf, and thyme to the slow cooker.
2. Stir everything together, then cover and cook on low for 7-8 hours, or until the peas are tender and the soup has thickened.
3. Discard the bay leaf and season with salt and pepper to taste.
4. For a smoother consistency, you can blend part of the soup with an immersion blender or mash it with a potato masher.
5. Serve hot, garnished with fresh herbs if desired.

This split pea soup with ham is a classic, filling dish that’s perfect for February’s chilly nights. The combination of split peas, savory ham, and vegetables creates a rich, comforting soup that’s both nutritious and satisfying. The slow cooker method allows the ingredients to blend together beautifully, making the soup a perfect meal with minimal effort. It’s a great way to use up leftover ham and create a dish that will warm you up from the inside out.

Slow Cooker Tomato Basil Soup

This slow cooker tomato basil soup is a rich, creamy, and comforting classic that’s perfect for February. Made with fresh tomatoes, aromatic basil, and a touch of cream, this soup has a depth of flavor that’s both familiar and satisfying. The slow cooker allows the ingredients to meld together, creating a smooth and velvety texture that’s perfect for dunking grilled cheese sandwiches or simply enjoying on its own.

Ingredients:

• 6 large tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup fresh basil, chopped (or 2 teaspoons dried basil)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• Olive oil for sautéing

Instructions:

1. In a skillet, heat a little olive oil over medium heat. Sauté the onion and garlic for 3-4 minutes until softened and fragrant.
2. Add the sautéed onions and garlic, tomatoes, vegetable broth, basil, sugar, salt, and pepper to the slow cooker.
3. Cover and cook on low for 6-7 hours, or until the tomatoes have softened and the flavors have melded together.
4. Use an immersion blender to blend the soup until smooth, or carefully blend in batches in a regular blender.
5. Stir in the heavy cream, then cook for another 10-15 minutes on low.
6. Serve hot, garnished with fresh basil if desired.

This tomato basil soup is the ultimate comfort food for a cold February day. The combination of ripe tomatoes, garlic, and basil creates a rich and flavorful base, while the addition of cream makes it luxuriously smooth. It’s a perfect soup for pairing with your favorite sandwiches, but it’s also delicious enough to stand alone. With minimal effort and maximum flavor, this slow cooker recipe is a must-try for anyone craving a comforting bowl of soup.

Slow Cooker Chicken Tortilla Soup

Chicken tortilla soup is a flavorful and hearty dish that combines tender chicken, savory broth, and a mix of spices. This slow cooker version is easy to prepare and perfect for February when you’re craving something warm and satisfying. The addition of crispy tortilla strips and a squeeze of lime adds an extra layer of flavor, making this soup a comforting meal that everyone will enjoy.

Ingredients:

• 2 lbs chicken breasts
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (4 oz) green chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup frozen corn
• 1/2 cup cilantro, chopped
• Tortilla chips or strips for garnish
• Lime wedges for serving

Instructions:

1. Add the chicken breasts, diced tomatoes, green chilies, onion, garlic, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker.
2. Stir everything together and cover. Cook on low for 6-7 hours, or until the chicken is cooked through and tender.
3. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
4. Stir in the frozen corn and chopped cilantro. Cook for an additional 15-20 minutes on low.
5. Serve the soup hot, topped with tortilla strips and a squeeze of lime.

This chicken tortilla soup is a perfect blend of savory, spicy, and fresh flavors. The slow cooker makes it easy to prepare, and the shredded chicken becomes tender and flavorful as it simmers with the spices and broth. The crunchy tortilla chips and fresh lime add the perfect finishing touch, making each bowl a delight. Whether you’re serving it for dinner or as a game-day appetizer, this soup is sure to be a crowd-pleaser.

Slow Cooker Mushroom Soup

This slow cooker mushroom soup is a rich, earthy dish that’s full of savory depth. It’s a great choice for February when you want something hearty but light. With a variety of mushrooms, garlic, and fresh thyme, this soup has a robust flavor, while the slow cooking process allows all the ingredients to blend together beautifully. The addition of cream creates a silky, smooth texture that’s perfect for cozying up with.

Ingredients:

• 1 lb mixed mushrooms (button, cremini, shiitake, etc.), sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Add the sliced mushrooms, onion, garlic, vegetable broth, thyme, salt, and pepper to the slow cooker.
2. Stir to combine, then cover and cook on low for 6-7 hours, or until the mushrooms have softened and the flavors are well developed.
3. About 30 minutes before serving, stir in the heavy cream and butter, and continue cooking on low until heated through.
4. Blend the soup using an immersion blender for a smoother consistency, or leave it chunky if preferred.
5. Taste and adjust the seasoning as needed before serving.

This mushroom soup is an excellent choice for anyone craving a creamy, comforting dish during the winter months. The slow cooker enhances the umami flavor of the mushrooms, making it a deeply savory meal. The rich texture, combined with the aromatic thyme and garlic, elevates the soup, while the cream adds a smooth finish. It’s a great option for both vegetarians and non-vegetarians alike, and pairs wonderfully with a slice of rustic bread.

Slow Cooker Sweet Potato and Lentil Soup

This slow cooker sweet potato and lentil soup is a warm, nutritious dish that’s perfect for a February meal. The combination of sweet potatoes and lentils creates a filling and hearty base, while the spices add a comforting warmth. This soup is not only vegan and gluten-free, but also packed with fiber and protein. The slow cooker method allows the ingredients to cook together, resulting in a flavorful, velvety-smooth soup that’s perfect for the colder months.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juices
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the sweet potatoes, lentils, onion, garlic, cumin, turmeric, cinnamon, paprika, vegetable broth, and diced tomatoes to the slow cooker.
2. Stir everything together, cover, and cook on low for 7-8 hours, or until the sweet potatoes and lentils are tender.
3. Use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
4. Taste and adjust the seasoning with salt and pepper, then cook for another 10 minutes on low.
5. Serve the soup hot, garnished with fresh cilantro if desired.

This sweet potato and lentil soup is a wholesome and satisfying option for February, offering both comfort and nutrition. The naturally sweet flavor of the sweet potatoes blends beautifully with the earthy lentils and warm spices, creating a dish that’s hearty and flavorful. This vegan soup is perfect for anyone looking for a plant-based, filling meal during the colder months. The slow cooking method intensifies the flavors, making it a fantastic make-ahead option for busy days.

Slow Cooker Potato Leek Soup

Potato leek soup is a classic comfort food, and this slow cooker version makes it easy to prepare and enjoy on a cold February day. The creamy texture of the potatoes pairs wonderfully with the mild, slightly sweet flavor of the leeks. This hearty soup is filling yet light, making it the perfect dish for any occasion. It’s made with simple ingredients but delivers rich, savory flavors, and the slow cooker does all the hard work for you.

Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced (white and light green parts only)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup heavy cream (optional for a creamier texture)
• Fresh chives or parsley for garnish

Instructions:

1. Add the potatoes, leeks, onion, garlic, vegetable broth, thyme, nutmeg, salt, and pepper to the slow cooker.
2. Stir to combine, cover, and cook on low for 7-8 hours, or until the potatoes are tender and the flavors have melded together.
3. Use an immersion blender to blend the soup to your desired consistency. For a smoother texture, blend completely; for a chunkier soup, leave some pieces intact.
4. Stir in the heavy cream (if using) and cook for an additional 10 minutes on low.
5. Serve the soup hot, garnished with fresh chives or parsley.

This potato leek soup is a wonderfully comforting and creamy dish that’s perfect for February. The potatoes create a velvety texture, while the leeks add a subtle sweetness that elevates the flavor. The slow cooking method ensures that the soup develops deep, rich flavors, making it perfect for chilly evenings. Whether you enjoy it as a starter or a main dish, this soup is both satisfying and easy to make. The option to add heavy cream makes it indulgent, while the garnish of fresh herbs adds a touch of brightness.

Slow Cooker Carrot Ginger Soup

This slow cooker carrot ginger soup is a deliciously smooth and vibrant dish, ideal for warming up on cold February days. The sweet and earthy flavor of the carrots is complemented perfectly by the zing of fresh ginger, creating a harmonious balance. This vegan soup is naturally gluten-free and loaded with nutrients, making it both a comforting and healthy option for those looking for a lighter meal. The slow cooker method allows the flavors to meld together and develop a rich, satisfying depth.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for added creaminess)
• Fresh parsley or cilantro for garnish

Instructions:

1. Add the carrots, onion, ginger, garlic, vegetable broth, cumin, coriander, salt, and pepper to the slow cooker.
2. Stir to combine, cover, and cook on low for 6-7 hours, or until the carrots are tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only part of the soup.
4. Stir in the coconut milk (if using) and cook for an additional 10 minutes on low.
5. Taste and adjust seasoning as needed, then serve the soup hot, garnished with fresh parsley or cilantro.

This carrot ginger soup is both vibrant and comforting, making it the perfect addition to your February meal rotation. The sweetness of the carrots, paired with the spiciness of fresh ginger, creates a soup that’s both warming and full of flavor. The slow cooking process enhances the natural sweetness of the carrots, while the coconut milk adds a smooth, creamy finish. This vegan and gluten-free soup is a great choice for a lighter meal, and it can be served as an appetizer or main dish for a satisfying, healthy meal.

Note: More recipes are coming soon!