SLOW-COOKER GINGERED CARROT SOUP

Slow-Cooker Gingered Carrot Soup image

Gorgeous, golden soup! Zesty ginger and tangy orange juice balance the mellow flavor of carrots.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 8h35m

Yield 9

Number Of Ingredients 11

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Ingredients

2 bags (1 lb each) ready-to-eat baby-cut carrots
2 large onions, chopped (about 2 cups)
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)
1/2 teaspoon salt
1/2 cup whipping cream
1/2 cup orange juice
3 tablespoons packed brown sugar
2 tablespoons grated gingerroot
1/4 teaspoon white pepper
Fresh orange slices, quartered, if desired
Fresh Italian parsley, if desired

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
Cover; cook on Low heat setting 8 to 10 hours.
Pour 4 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker.
Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 13 g, TransFat 0 g