Go Back

Slow Cooker Roasted Vegetable Soup

This soup is made by slow roasting a variety of vibrant vegetables, then blending them into a velvety, fragrant broth. The gentle cooking process intensifies natural sweetness and earthy flavors, resulting in a smooth, thick soup with a rich, caramelized appearance and soothing texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes) peeled and chopped
  • 1 inch fresh ginger sliced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 cup coconut milk full-fat for richness
  • 1 teaspoon ground ginger
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
  2. Roast the vegetables in the oven for about 25-30 minutes, until they are tender and lightly caramelized around the edges, filling your kitchen with a warm aroma.
  3. Transfer the roasted vegetables to the slow cooker, adding fresh sliced ginger and vegetable broth. Cover and set to low, letting everything simmer gently for 4 hours.
  4. Once the cooking time is up, use an immersion blender or transfer the mixture into a blender to purée until smooth and silky. Be careful as the soup will be hot and steam may escape.
  5. Pour in the coconut milk and give the soup a good stir, warming it through until it’s piping hot and perfectly creamy. Adjust seasoning with salt and pepper to taste.
  6. Serve the soup hot in bowls, optionally garnished with a drizzle of olive oil or fresh herbs for added aroma and visual appeal. Enjoy the rich, velvety texture and deep, caramelized flavor.

Notes

Feel free to customize with additional spices like cinnamon or a squeeze of lemon for brightness.