Ingredients needed:
* 4 cups of sliced carrots (about 6 large)
* 1 medium yellow onion, chopped (1/2 cup)
* 3 cloves of garlic, cut in half
* 1 piece gingerroot, peeled and sliced (1 inch)
* 2 tablespoons of rice vinegar
* 2 tablespoons of soy sauce
* 2 teaspoons of honey
* 1/4 to 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon of salt
* 1/4 teaspoon of pepper
* 4 cups of vegetable broth
* 1 cup half-and-half
* Chopped fresh cilantro leaves
Preparation steps:
* Spray crockpot with cooking spray. In crockpot, place all ingredients except half-and-half and cilantro; stir well.
* Cover and cook on low for 8 1/2 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 a large bowl. Repeat with the remaining soup mixture. Return soup to the crockpot. Stir in 1/2 cup of the half-and-half. Increase heat to high. Cover and cook for 20 minutes longer.
* Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over the top of each bowl; swirl gently with tip of knife.
* Sprinkle with cilantro and serve.
Enjoy
(Serves 6)
