Yield: 6 servings

Preparation time: 15 minutes
-----------------------------------------

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
-------------------------------

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.

This recipe currently has 0 comments. Add your own comment in the right hand menu.