Ingredients
4
cups sliced carrots (3/4 to 1 inch thick; about 6 large)
1
medium yellow onion, chopped (1/2 cup)
3
cloves garlic, cut in half
1
piece (1 inch) gingerroot, peeled, sliced
2
tablespoons rice vinegar
2
tablespoons soy sauce
2
teaspoons honey
1/4
to 1/2 teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/4
teaspoon pepper
1
carton (32 oz) vegetable broth
1
cup half-and-half
Chopped fresh cilantro leaves
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.
