Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, August 28, 2012


1 1/2 lbs carrots, peeled, trimed & cut-up into pieces 3-inches long
1 medium yellow onion
2 large garlic cloves, peeled and sliced
32-oz vegetable broth
2 cups water
2 tbsp packed brown sugar
1 1/2 tsp ground ginger
2 tbsp cream
1/4 tsp salt
3 tbsp instant potato flakes or granules for thickening soup, if desired
chopped cashews for garnish, if desired
Fresh chopped cilantro for garnish, if desired

Sprinkle the onion and garlic over the bottom of the slow cooker or crockpot; top with carrots.  Add the vegetable broth and water.  Place lid on cooker and cook for 6 hours on high or on low for 8 hours.

Uncover soup and stir in the the brown sugar, ground ginger, cream, salt, and instant potatoes, if using.  Using either a blender, immersion blender, or food processor, puree carefully until of the desired consistency.

To serve, ladle the soup into soup bowls and garnish with the chopped cashews and cilantro, if desired.

Yield: 6 servings
Per serving: Approximately 108 cal, 2 g (1 g sat) fat, 2 g pro, 21 g carbs, 4 g fiber, 7 mg chol, and910 mg sodium

Note: I first got this recipe from an old Family Circle magazine.

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