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Carrot Orange Bisque

1 medium onion -- finely chopped
1 1/2 pounds carrots -- cut into 1" chunks (about 5 cups)
3 cups vegetarian "chicken" broth or vegetable broth
juice of 1 orange
zest of 1 orange
1/2 cup whipping cream -- (35%)
salt & black pepper to taste

In slow cooker, combine onion, carrots, stock, and orange juice. Cover and cook on low for 10 to 12 hours or on high for 4 to 6 hours, until carrots are fork-tender.

Strain vegetables, reserving stock. In a blender or food processor, puree vegetables until smooth. Transfer back to slow cooker and add zest and cream. Season to taste with salt & pepper. Reheat on high for 15 minutes.

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