Slow-Cooker Gingered Carrot Soup

(14)
1 reviews.
  • 15 min prep time
  • 8 hr 35 min total time
  • 11 ingredients
  • 9 servings

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

Directions

  1. 1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
  2. 2 Cover; cook on Low heat setting 8 to 10 hours.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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