Slow Cooker Gingered Carrot Soup

Gorgeous, golden soup! Zesty ginger and tangy orange juice balance the mellow flavor of carrots.

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Servings 9

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( 14 ) Ratings

14 Ratings

5 Stars 14%

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2 Stars 36%

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ingredients 11
Prep Time 15 min
Total Time 8 hr 35 min

Ingredients

2: bags (1 lb each) ready-to-eat baby-cut carrots

2: large onions, chopped (about 2 cups)

5 1/4: cups Progresso® chicken broth (from two 32-oz cartons)

1/2: teaspoon salt

1/2: cup whipping cream

1/2: cup orange juice

3: tablespoons packed brown sugar

2: tablespoons grated gingerroot

1/4: teaspoon white pepper

: Fresh orange slices, quartered, if desired

: Fresh Italian parsley, if desired

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Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker.
4 Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.

EXPERT TIPS

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Expert Tips

Use an immersion blender to easily puree this soup right in the slow cooker. It’s a handheld, wand-shaped blender with a rotary blade at one end that you can put right into the soup.

Gingerroot, has a very different flavor than ground ginger, and they’re not interchangeable. To prepare the gingerroot for this recipe, simply cut away the thin skin, then grate.