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
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt.
Cover; cook on Low heat setting 8 to 10 hours.
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.
Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.
