CARROT-ORANGE SOUP

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Carrot-Orange Soup image

A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .

Provided by Mary McKeough

Categories     Vegetable

Time 11h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.2, Sodium 118.2, Carbohydrate 17.1, Fiber 3.4, Sugar 8.6, Protein 4.2

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