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

Time 8h35m

Yield 9

Number Of Ingredients 11

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