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Prep 15min
Total8hr35min
Servings9
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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
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Steps
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.
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Use an immersion blender to easily puree this soup right in the slow cooker. It’s a handheld, wand-shaped blender with a rotary blade at one end that you can put right into the soup.
Gingerroot, has a very different flavor than ground ginger, and they’re not interchangeable. To prepare the gingerroot for this recipe, simply cut away the thin skin, then grate.
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