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
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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