Gingered Carrot Soup

    PREP: 20 minutes COOK: 10 to 11 hours (low) or 5 to 51⁄2 hours (high) MAKES 6 servings

    4 cups coarsely chopped carrots (8 medium)

    11⁄4 cups coarsely chopped russet potato (1 medium)

    1 cup coarsely chopped parsnips (2 medium)

    1⁄2 cup chopped onion (1 medium)

    1 tablespoon grated fresh ginger

    2 cloves garlic, minced

    1 teaspoon ground cumin

    1⁄2 teaspoon salt

    1⁄4 teaspoon ground black pepper

    3 14-ounce cans vegetable broth

    1⁄2 cup sour cream

    1⁄2 teaspoon finely shredded lemon peel

    1 In a 31⁄2 – or 4-quart slow cooker combine carrots, potato, parsnips, onion, ginger, garlic, cumin, salt, and pepper. Pour broth over vegetables.

    2 Cover and cook on low-heat setting for 10 to 11 hours on high-heat setting for 5 to 51⁄2 hours.

    3 Using an immersion blender, blend vegetable mixture until smooth. Or transfer mixture, in batches, to a blender or food processor; cover and blend or process until smooth.

    4 In a small bowl combine sour cream and lemon peel. Top each serving with sour cream mixture.

    PER SERVING: 121 cal., 4 g total fat (2 g sat. fat), 8 mg chol., 1,045 mg sodium, 21 g carb., 4 g fiber, 2 g pro.

    make it vegan

    Substitute tofu sour cream for the dairy sour cream.