Ingredients
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Soup
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12⁄3 cups chopped Onion
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1 tablespoon dried minced Garlic
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2 bags (1 lb each) frozen sliced Carrots
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1 to 2 tablespoons Curry Powder
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1⁄8 teaspoon crushed Red Pepper Flakes
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1⁄4 teaspoon Salt
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1 carton (32 oz) reduced-sodium Chicken broth
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1 cup Half-and-Half
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Garnishes, if desired
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Chopped dry-roasted Peanuts
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Chopped fresh Cilantro
Directions
Steps
|
1
Done
|
Spray 31⁄2- to 4-quart slow cooker with cooking spray. In slow cooker, mix all soup ingredients except half-and-half. |
|
2
Done
|
Cover; cook on Low heat setting 7 to 9 hours. |
|
3
Done
|
Strain cooked vegetables from cooking liquid, reserving liquid. In blender or food processor, place vegetables. Cover; blend until smooth. Return vegetable puree to slow cooker. Stir in 11⁄2 cups of the reserved liquid and the half-and-half. |
|
4
Done
|
Cover; cook on Low heat setting about 10 minutes longer or until warm. Garnish each serving with peanuts and cilantro. |
