Incredibly Easy Creamy Vegan Potato Carrot Soup in the Crockpot

Incredibly Easy Creamy Vegan Potato Carrot Soup in the Crockpot
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If you are looking for an easy vegan “set it and forget it” crockpot recipe that is as tasty as it is easy, look no further. Our recipe for crockpot gluten-free vegan creamy potato carrot soup is so easy, and so tasty, that you will want to make it often. It’s 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!

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People sometimes make the mistake of thinking that ‘easy’ means ‘not very good’. They make that same mistake when a recipe is called “simple”. Don’t make that mistake. This easy and simple (see what we did there? :~) ) soup is hearty, satisfying, and delicious. Each flavor both stands for itself, and compliments and blends with the other flavors.

The reason that this soup is so easy is that all of the ingredients are already prepped and prepared for you. We accomplish this by using fingerling potatoes, baby carrots, and pre-made vegetable broth or stock. But of course, if you want to make your own vegetable stock, and cut up potatoes and carrots you can do that too!

This soup makes a good first course, or a component in a lunch or dinner. In fact, we like to serve this soup with some crusty gluten-free bread, a salad, and a protein on the side or in the salad for an easy and tasty meal!

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Easy Vegan Creamy Potato Carrot Crockpot Soup


One bag fingerling potatoes
One bag baby carrots
Vegetable broth to cover
1/2 – 1 teaspoon dill (to taste)
Salt to taste


Get out your crockpot (again, any size), 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 the 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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