
Send a Meal BlogTuesday, April 15 2014
![]() Servings: 6
Yield: about 7 cups
Prep Time: 15 mins
ingredients
directions
Scatter onion and garlic over bottom of slow-cooker bowl. Top with carrots. Add vegetable broth and 2 cups water.
Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Uncover and stir in brown sugar, ginger, heavy cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.
nutrition information
Per Serving: cal. (kcal) 108, Fat, total (g) 2, chol. (mg) 7, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 2, sodium (mg) 909, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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