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Gingered Carrot Soup

8 medium carrots -- peeled and cut into 1-inch chunks
1 medium potato -- peeled and cut into 1-inch chunks
1 small onion -- coarsely chopped
2 teaspoons grated gingerroot
2 tablespoons light brown sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 can fat-free chicken broth (14 1/2 oz)
1/4 teaspoon grated lemon peel
1 can evaporated milk (5-oz)

Combine carrots, potato, onion, gingerroot, brown sugar, salt, pepper and broth in a 3 1/2-quart slow cooker. Cover and cook on LOW about 10 minutes or until vegetables are tender.

Process vegetables with a little broth in a food processor or blender until coarsely chopped; return to slow cooker. Turn control to HIGH. Stir in lemon peel and milk. Cover and heat until hot, about 30 minutes. Ladle into soup bowls.

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