Carrot-Orange Soup - cooking recipe

Ingredients

5 cups sliced and skinned carrots
1 medium onion, chopped finely
3 cups low sodium chicken broth or 3 cups low sodium vegetable broth
2 teaspoons grated fresh ginger (optional)
3/4 cup orange juice
1/2 cup whipping cream
salt and pepper

Preparation

Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
Add to Slow Cooker.
NOTE: a food processor can really speed the chopping in this recipe.
Chop one onion finely and add to Cooker.
Add broth and orange juice.
Add optional ginger if desired- makes soup tangy.
Heat on low for 10-11 hours or high for 4-6 hours.
When carrots are tender, blend to a smooth consistency.
Add whipping cream, s and stir until creamy.
NOTE: Excellent first course or lunch with salad and roll.