Slow cooker gingered carrot puree recipe. This famous French vegetable puree can easily be made in a slow cooker! You may also like Classic Zucchini Soup cooked in the slow cooker, another delicious vegetarian recipe!
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Slow Cooker Gingered Carrot Purée Recipe
Variations: Cauliflower-Fennel Purée– Make gingered carrot purée substituting cauliflower for the carrots, omitting the ground nutmeg, and adding 1 teaspoon crushed caraway seeds.
- 2 pounds (0.91 kg) carrots, peeled and sliced
- 2 cups (500 ml) peeled and cubed Idaho potatoes
- 1 cup (250 ml) water
- 1 cup (250 ml) green beans
- 2 tablespoons unsalted butter
- 1/2 cup (125 ml) soy milk, warm
- 1/2 teaspoon ground ginger
- salt and freshly ground black pepper, to taste
In 6-quart (6 L) slow cooker, combine carrots, beans, potato, and water. Stir well.
Cover the pot and cook on high-heat setting for 3 hours or until vegetables are tender.
Open the lid. Using a colander, drain cooked vegetables well, then return to the cooker. Continue cooking, uncovered, on high-heat setting, for a further 30 minutes, stirring occasionally.
Stir in butter and enough soy milk to make a creamy consistency. Stir in ground ginger. Season with salt and black pepper.
Ladle into soup bowls. Serve hot.