CARROT-GINGER SOUP

Carrot-Ginger Soup image

Provided by Lora Brody

Yield Yield: 6 to 8 servings

Number Of Ingredients 10

1 (2-inch piece) of fresh ginger, peeled
4 large shallots, peeled and cut in half
Grated zest of 1 large orange
2 pounds carrots, peeled and cut into 1-inch pieces
3 large idaho potatoes, peeled and cut into 1-inch cubes
6 cups low-sodium chicken broth, vegetable broth
1 cup orange juice
5 to 10 drops Tabasco, or to taste
2 to 3 tablespoons soy sauce, or to taste
Plain yogurt or sour cream for garnish

Steps:

Cooking Time: 2 hours on high
Slow Cooker Size: 4 quart
Place the ginger, shallots, and orange zest in the work bowl of a food processor fitted with the metal blade and process until fine, about 10 seconds. Transfer the mixture to the insert of the slow cooker. Add the carrots, potatoes, broth, and orange juice. Cover and cook on high for 2 hours, or until the vegetables are very soft.
Use a hand-held immersion blender to purée the soup right in the insert. (Alternatively, thesoup can be puréed in batches in a food processor fitted with the metal blade or in a blender.) Taste the soup, then season with the Tabasco and soy sauce. Serve the soup hot or cold, garnished with a dollop of plain yogurt or sour cream.