Yield: 6 servings
Preparation time: 15 minutes
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1 medium onion, sliced
2 large cloves garlic, peeled and sliced
1 1/2 pounds carrots, peeled, trimmed and cut into 3-inch pieces
1 box (32 ounces) vegetable broth
2 tablespoons packed brown sugar
1 1/2 teaspoons ground ginger
2 tablespoons heavy cream
1/4 teaspoon salt
3 tablespoons instant potato granules (for a thicker soup, if desired)
Chopped cashews, to garnish (optional) Fresh cilantro, to garnish (optional)
Cooking time: 6 hours
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Scatter onion and garlic over bottom of slow cooker bowl. Top with carrots. Add vegetable broth and 2 cups water.
Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Uncover and stir in brown sugar, ginger, heavy cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.