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.
