Carrot-Orange Soup

Recipe by Mary McKeough
READY IN: 11hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups sliced and skinned carrots
  • 1
    medium onion, chopped finely
  • 3
    cups low sodium chicken broth or 3 cups low sodium vegetable broth
  • 2
    teaspoons grated fresh ginger (optional)
  • 34
    cup orange juice
  • 12
    cup whipping cream
  • salt and pepper
Advertisement

DIRECTIONS

  • Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
  • Add to Slow Cooker.
  • NOTE: a food processor can really speed the chopping in this recipe.
  • Chop one onion finely and add to Cooker.
  • Add broth and orange juice.
  • Add optional ginger if desired- makes soup tangy.
  • Heat on low for 10-11 hours or high for 4-6 hours.
  • When carrots are tender, blend to a smooth consistency.
  • Add whipping cream, s and stir until creamy.
  • NOTE: Excellent first course or lunch with salad and roll.
Advertisement