Hot or cold, this soup is a great starter and can be a meal in itself. It's thickened with potatoes — not cream — but tastes self-indulgent just the same.

　　[NB: This recipe requires a slow cooker.]

　　

Ingredients

Yield: 6 to 8 servings

　　1 (2-inch piece) of fresh ginger, peeled

　　4 large shallots, peeled and cut in half

　　Grated zest of 1 large orange

　　2 pounds carrots, peeled and cut into 1-inch pieces

　　3 large idaho potatoes, peeled and cut into 1-inch cubes

　　6 cups low-sodium chicken broth, vegetable broth

　　1 cup orange juice

　　5 to 10 drops Tabasco, or to taste

　　2 to 3 tablespoons soy sauce, or to taste

　　Plain yogurt or sour cream for garnish

　　

Step 1

Cooking Time: 2 hours on high

　　

Step 2

Slow Cooker Size: 4 quart

　　

Step 3

Place the ginger, shallots, and orange zest in the work bowl of a food processor fitted with the metal blade and process until fine, about 10 seconds. Transfer the mixture to the insert of the slow cooker. Add the carrots, potatoes, broth, and orange juice. Cover and cook on high for 2 hours, or until the vegetables are very soft.

　　

Step 4

Use a hand-held immersion blender to purée the soup right in the insert. (Alternatively, thesoup can be puréed in batches in a food processor fitted with the metal blade or in a blender.) Taste the soup, then season with the Tabasco and soy sauce. Serve the soup hot or cold, garnished with a dollop of plain yogurt or sour cream.

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　　Recipe from Slow Cooker Cooking, by Lora Brody, Copyright © 2013, published by William Morrow Cookbooks.