06 October, 2011

Crock-Pot Carrot Soup

Fennel and dill lightly season the vegetable base of this soup; the color is beautiful!

Crock-Pot Carrot Soup ingredients
Makes 3 quarts
1 Italian sweet red onion, peeled and cut in 1/2-inch slices
8 carrots, scraped and sliced 1/2-inch thick
5 stalks celery, washed and sliced 1/2-inch thick
1 tsp minced garlic
1/2 tsp fennel seed
1/2 tsp dill weed
Coarse ground black pepper, to taste
4 cups water
1 tsp apple cider vinegar
1 cup grated Parmesan cheese (optional and see note below)

Note: When the Parmesan cheese melts (read gums-up), the consistency reminds me of a French Onion Soup.

Cover bottom of crock-pot with the onions. Add carrots and celery; add garlic, fennel and dill. Pour water in one side of crock-pot. Cover and cook on high for 4 hours.

Turn-off crock-pot; carefully uncover. Using immersible blender, purée hot contents. Stir in vinegar and Parmesan. Lightly purée again to blend. Serve warm.

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