Slow-Cooker Gingered Carrot Soup

Slow-Cooker Gingered Carrot Soup

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

Prep Time



Total Time






bags (1 lb each) ready-to-eat baby-cut carrots
large onions, chopped (about 2 cups)
5 1/4
cups Progresso® chicken broth (from two 32-oz cartons)
teaspoon salt
cup whipping cream
cup orange juice
tablespoons packed brown sugar
tablespoons grated gingerroot
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.
Makes 9 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 700mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 3g,
    • Sugars 13g),
  • Protein 3g;
Percent Daily Value*:
    • 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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.