Carrot-Orange Soup
At a Glance
- Total
- 11 hrs 15 min
- Servings
- 6.00 - serving(s)
Categories
- Soup
- Slow cooker
- Slow Cooker
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Carrot-Orange Soup brings together 5 cups sliced and skinned carrots, 1 medium onion, chopped finely, 3 cups low sodium chicken broth or 3 cups low sodium vegetable broth in a practical dish for home cooking. It takes about 11 hrs 15 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Slow cooker, blender or immersion blender, knife, cutting board
Ingredients
- 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)
- 3/4 cup orange juice
- 1/2 cup whipping cream
- salt and pepper
Instructions
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.
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