Ingredients (serves 4)
1 pound of carrots, peeled & cut into chunks
1 yellow onion, chopped
1 large sweet potato, peeled & cut into chunks
4 cups water or veggie stock
2 cloves garlic, minced
2 tablespoon fresh ginger, peeled & minced (or ½ teaspoon ground ginger)
¼ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
½ cup milk
- Sauté onion and minced garlic in 2 teaspoons oil over medium heat for 5 minutes. This step is not required but it provides the soup with a richer flavor.
- Add carrots, potato, sautéed onion & garlic, garlic powder, ginger, salt, and pepper to slow cooker. Add stock or water until veggies are just covered.
- Cook on high 4-5 hours or low 7-8 hours, until veggies are fork tender.
- Puree in small batches in blender or food processor. Stir in milk. Serve in bowls, top with sliced almonds if desired.
Image sourced from http://community.epicurious.com/