Gingered Carrot Soup

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

Preparation

1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. 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.
4. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot.

-- JMagGuthrie - 30 Oct 2011