Spicy Asian Carrot Soup

(2)
  1 reviews
  • 25|min prep time
  • 8|hr|40|min total time
  • 13 ingredients
  • 7 servings

4
cups sliced carrots (3/4 to 1 inch thick; about 6 large)
1
medium yellow onion, chopped (1/2 cup)
3
cloves garlic, cut in half
1
piece (1 inch) gingerroot, peeled, sliced
2
tablespoons rice vinegar
2
tablespoons soy sauce
2
teaspoons honey
1/4
to 1/2 teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/4
teaspoon pepper
1
carton (32 oz) vegetable broth
1
cup half-and-half
Chopped fresh cilantro leaves

Directions

  1. 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
  2. 2 Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
  3. 3 Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
  4. 4 Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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