Prep 30 mins
Cook 4 hrs
Situation: I needed a recipe for a batch of old carrots, still from my CSA share. Problem: old carrots lose sweetness and become bitter. Solution: Pineapple juice rejuvenates the carrots in this soup. Convenience: I always have pineapple juice leftover from my Slow Smokey Pineapple Turkey recipe (http://www.food.com/recipe/slow-smokey-pineapple-turkey-497845).
- 2 medium yellow onions, chopped
- 2 tablespoons onion powder
- 2 -3 garlic cloves
- 2 tablespoons garlic powder
- 2 lbs carrots or 10 medium carrots, scrubbed, peeled, and chopped
- 1⁄2 teaspoon dried marjoram
- 3 -4 cups vegetable broth
- 1⁄2 teaspoon paprika
- 2 tablespoons molasses
- 1⁄2-3⁄4 teaspoon sea salt, to taste
- 1⁄2-3⁄4 teaspoon black pepper, to taste
- 1⁄2 cup pineapple juice
- Spray a large skillet with non-stick spray and place over medium heat.
- Add the onions, garlic, and a little broth and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
- Spray the slow cooker, at least 5 quarts in size, with non-stick spray.
- Put the all of the ingredients into the slow cooker, including the onions, garlic, and broth from the skillet.
- Add enough broth to just cover everything.
- Cover and cook on HIGH for 4 hours.
- Blend the final product. (I use a hand blender.).
- Ladle the hot soup into bowls and enjoy.
- Note: If anyone has suggestions about how to improve the color of this soup (i.e., making it more orange, less brownish), PLEASE feel encouraged to suggested them.