Resurrected Carrot Slow Cooker Soup

"Situation: I needed a recipe for a batch of old carrots, still from my CSA share. Problem: old carrots lose sweetness and become bitter. Solution: Pineapple juice rejuvenates the carrots in this soup. Convenience: I always have pineapple juice leftover from my Slow Smokey Pineapple Turkey recipe (http://www.food.com/recipe/slow-smokey-pineapple-turkey-497845)."
 
Download
photo by FSCosta photo by FSCosta
photo by FSCosta
Ready In:
4hrs 30mins
Ingredients:
12
Yields:
4 1/2 Quarts
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Spray a large skillet with non-stick spray and place over medium heat.
  • Add the onions, garlic, and a little broth and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
  • Spray the slow cooker, at least 5 quarts in size, with non-stick spray.
  • Put the all of the ingredients into the slow cooker, including the onions, garlic, and broth from the skillet.
  • Add enough broth to just cover everything.
  • Cover and cook on HIGH for 4 hours.
  • Blend the final product. (I use a hand blender.).
  • Ladle the hot soup into bowls and enjoy.
  • Note: If anyone has suggestions about how to improve the color of this soup (i.e., making it more orange, less brownish), PLEASE feel encouraged to suggested them.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes