Slow Cooker Crock Pot
carrots, sliced (about 3-4 cups)
onions, finely chopped
hot water (if needed)
salt & white pepper to taste
1If your slow cooker has a browning feature, melt butter in cooker and saute onions until tender, but not brown. Otherwise, do this in a small skillet or saucepan on the stove top.
2Add carrots, broth and rice, stir and set cooker to 6 hours on high.
3I used an immersion blender right in the slow cooker to puree the carrots, but you can also pour it into a blender or food processor to blend until it's smooth or reaches your desired consistency.
4Add hot water to thin, if necessary, and add sugar, and salt & pepper to taste.
At this point you can either add the heavy cream to the pot of soup or just pour a little on top of the soup after you've ladled it into your bowl.
5Soup can be served as an appetizer, or to serve as a meal add small cooked pasta such as mini shells, ditalini, or even orzo, then sprinkle top with Romano cheese before serving.
6Original stove top version can be found here:
Originally Posted: Sat, Apr 5, 2014