Crock Pot Carrot Soup With Honey and Nutmeg


  • 2 tablespoons Sue Bee® Honey
  • 1/4 cup olive oil
  • sea salt sea salt
  • 1/2-1 teaspoon nutmeg
  • 4-6 cups water
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1-2 small garlic cloves
  • 3 lbs carrots
  • 2 large russet potatoes
  • 2 medium yellow onions
  • fresh ground black pepper fresh ground black pepper


  • Heat the oil in a large skillet over medium heat.
  • Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
  • Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan.
  • Add enough of the water or broth to cover everything.
  • Cover and cook on HIGH for 1 hour.
  • Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours.
  • Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick.
  • Stir in the Sue Bee® honey and grate the nutmeg right over the crock.
  • Season with salt and pepper.
  • Keep warm on LOW without letting it come to a boil until serving.
  • Ladle the hot soup into bowls and enjoy.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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