Carrot-Orange Soup

Mary McKeough's Note:

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 .

• Total Time: 11 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 11 hrs

Ingredients:

Servings: 6

• 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)
• ¾ cup orange juice
• ½ cup whipping cream
• salt and pepper

Directions:

1. Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
2. Add to Slow Cooker.
3. NOTE: a food processor can really speed the chopping in this recipe.
4. Chop one onion finely and add to Cooker.
5. Add broth and orange juice.
6. Add optional ginger if desired- makes soup tangy.
7. Heat on low for 10-11 hours or high for 4-6 hours.
8. When carrots are tender, blend to a smooth consistency.
9. Add whipping cream, s and stir until creamy.
10. NOTE: Excellent first course or lunch with salad and roll.

Reviews

[Charlotte J]

Just a hint of orange is all you can taste of the juice. Very nice. I believe I'll use 1/2 cup of onion next time. IT’S A KEEPER.

[Amber of AZ]

This soup is really creamy and hearty. Another keeper to add to my collection. Thank you for sharing.

[littleunagi]

This was easy and tasty. I made some modifications that included: frying the onion in a little butter with some fresh dill and then adding to the crockpot along with the other ingredients. This softens the taste of the onion. I also substituted I cup of the stock with a 1/2 cup of water and a 1/2 cup of white wine. When serving, I swirled some plain yogurt in each bowl along some chopped fresh dill-- both added color and a nice fresh flavor. Dill works very well with carrots, particulalry when it is fresh.