Recipe: Carrot Orange Bisque (crock pot and food processor)

CARROT ORANGE BISQUE

"This is a terrific starter for an elegant dinner - or it can be a meal on its own. The whipping cream adds a wonderful creaminess and, with only a few tablespoons per serving, not too many extra calories. As well as being incredibly easy to make, this soup is also a great source of beta-carotene."

1 medium onion, finely chopped
1 1/2 pounds carrots, cut to yield 5 cups one-inch chunks (about)
3 cups chicken stock
1 orange, zest and juice
1/2 cup heavy (whipping) cream (35%)
Salt and black pepper (to taste)

In Rival Smart-Pot (6-quart slow cooker), combine onion, carrots, stock and orange juice.

Cover crock pot and cook on LOW for 10 to 12 hours or on HIGH for 4 to 6 hours, until carrots are fork tender.

Strain vegetables, reserving stock.

In a blender or food processor, puree vegetables until smooth. Transfer back to slow cooker and add zest and heavy cream. Season to taste with salt and pepper.

Cover crock pot and reheat on HIGH for 15 minutes.

This recipe can easily be doubled, but don't change the quantity of orange zest: it will be too overpowering.

Makes 4 servings
Source: Rival Crock-Pot Simply Savory Cookbook, Donna Marie Pye; Judith Finlayson