This recipe for crockpot vegan, gluten-free creamy potato carrot soup is so easy, and so tasty, that you will make it often. Perfect for those fall and winter evenings – but also great for warmer days when the slow cooker can keep your kitchen cool! And it works with any size crockpot!
Gluten Free Vegan Creamy Potato Carrot Soup
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Organic Fingerling Potatoes
Organic Baby Carrots
Get out your crockpot, and put one layer of fingerling potatoes in the bottom. Now put a layer of baby carrots on top. We find that a single layer of each is plenty, but you can repeat the layer process if you like.
Now put in enough broth to cover the vegetables completely, plus one-half inch more, and a pinch or two of salt.
Cook 6 to 8 hours until tender. During the last hour of cooking add 1/2 to 1 teaspoon dill.
If you have an immersion blender, immerse it in the soup and blend just until the broth takes on a cream consistency, but there are still plenty of chunks of potato and carrot. If you don’t have an immersion blender, then take out about a cup of soup (including lots of potatoes and carrots) and blend in a blender until smooth, and stir back into the soup.
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