Slow Cooker Gingered Carrot Soup

 

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

• 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. Garnish individual servings with an orange quarter and parsley.