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Slow Cooker Gingered Carrot Soup

Gorgeous, golden soup! Zesty ginger and tangy orange juice balance the mellow flavor of carrots.

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( 7 Ratings)

7 Ratings

5 Stars 29%

4 Stars 29%

3 Stars

2 Stars

1 Stars 43%

Member Reviews ( 4 )

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Prep Time 15 min
Total Time 8 hr 35 min
Servings 9

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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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 700mg; 700%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 3g 3% Sugars 13g 13% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 340%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 9/13/2012 1:37:39 PM REPORT ABUSE Gyrl-Smylee said:

Rating:

Thanks for the info. Maybe this would be better made with butternut squash or kabocha squash.

This reply was: Helpful Inspiring

Posted 2/16/2012 2:27:41 AM REPORT ABUSE Celara said:

Rating:

I hate to say it, but this recipe was a big disappointment. I took some suggestions by earlier reviewers to heart, reducing both the amount of onions and the amount of ginger. While I think the flavors were balanced, my husband and I were not enthusiastic about the taste. He in fact refused to eat anything beyond the first bite, and, while I did eat a bowl of the soup, I decided that it just wasn't good enough to keep the rest.

This reply was: Helpful Inspiring

Posted 10/31/2011 10:12:57 PM REPORT ABUSE MomlovesBella said:

Rating:

I enjoy many of the recipes on this website, however this was NOT one of them. There was a strong onion taste and the ginger was very strong as well. My husband and I took one spoonful and then threw out the entire pot of soup. Not something I would recommend to a friend.

This reply was: Helpful Inspiring