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Carrot-Ginger Soup


Hot or cold, this soup is a great starter and can be a meal in itself. It's thickened with potatoes - not cream - but tastes self-indulgent just the same.



  1. Place the ginger, shallots, and orange zest in the work bowl of a food processor fitted with the metal blade and process until fine, about 10 seconds. Transfer the mixture to the insert of the slow cooker.
  2. Add the carrots, potatoes, broth, and orange juice.
  3. Cover and cook on HIGH for 2 hours, or until the vegetables are very soft.
  4. Use a hand-held immersion blender to puree the soup right in the insert. (Alternatively, the soup can be pureed in batches in a food processor fitted with the metal blade or in a blender.) Taste the soup, then season with the Tabasco and soy sauce.
  5. Serve the soup hot or cold, garnished with a dollop of plain yogurt or sour cream.

Yield: 6 to 8 servings

From the kitchen of Martin James – Copenhagen, Denmark


Maricopa, Arizona

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