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Steps
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except half-and-half.
2
Cover; cook on Low heat setting 7 to 9 hours.
3
Strain cooked vegetables from cooking liquid, reserving liquid. In blender or food processor, cover and blend vegetables until smooth. Return vegetable puree to cooker. Stir in 1 1/2 cups of the reserved liquid and the half-and-half. Cover; cook on Low heat setting about 10 minutes longer or until warm.
4
Garnish each serving with peanuts and cilantro.
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Adjust the amount of reserved liquid blended back into the soup to make a thicker or thinner soup, as you prefer. Cover and refrigerate the remaining reserved liquid. You may find that you will want to thin any leftover soup a little more when reheating it the next day. You can also use the flavorful reserved liquid for cooking rice, potatoes or other dishes.
Always use caution when blending any hot food in a blender or food processor. For either appliance, do not overfill. Blend vegetables in batches if necessary. For a blender, use the low speed and vent it by removing the center area of the cover, so that any collected steam can escape.
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