A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Carrot-Ginger Soup
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- #41924
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 piece (2-inch size) fresh ginger, peeled
4 large shallots, peeled and cut in half
1 large orange, zested
2 pounds carrots, peeled and cut into 1-inch pieces
3 large potatoes, peeled and cut into 1-inch cubes
6 cups vegetable broth
1 cup orange juice
5 drops hot pepper sauce, or to taste
2 tablespoons soy sauce, or to taste
plain yogurt or sour cream, for garnish (optional)
directions
Combine the ginger, shallots and orange zest in a food processor and pulse until finely chopped, about 10 seconds. Transfer the mixture to a 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 an immersion blender to puree the soup in the slow cooker, or transfer it in batches to a blender. Season the soup to taste with hot pepper sauce and soy sauce.
Serve the soup garnished with a dollop of yogurt or sour cream.
added by
cookies1
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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