Slow-Cooker Gingered Carrot Soup

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

  • prep time 15 min
  • total time 8 hr 35 min
  • ingredients 11
  • servings 9

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    130
    (
    Calories from Fat
    40),
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    3g
    3%
      Sugars
    13g
    13%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    340%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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