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Yield: 8 main-course bowls
- 3 cloves garlic
- 1/4 cup shallots
- 6 T. butter
- 1/4 cup fresh ginger, grated
- 2 T. orange zest
- 2 pounds carrots, chopped
- 3 large Russet potatoes, chopped
- 6 cups chicken broth
- 1 cup orange juice
- salt and fine ground white pepper to taste
- 1/4 tsp. Tabasco sauce
- plain Greek yogurt (optional)
- homemade pesto (optional)
In medium pan, sauté garlic and shallots in butter until shallots are translucent.
In food processor, purée sautéed garlic and shallots, ginger and orange zest. Add purée to slow cooker. Add carrots, potatoes, broth and juice to slow cooker. Cover and cook on high for 4 hours.
When vegetables are soft, place contents of slow cooker into food processor in batches, and blend until smooth. Add salt, pepper and Tabasco sauce, and mix well before ladling soup into bowls.
Top each serving with dollop of Greek yogurt or drizzle of pesto.
Excerpt from Easy Garden Recipes, part of the Popular Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase Easy Garden Recipes here.