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I always serve this in the fall when people come over for dinner. It's a great appetizer for a more formal dinner (and since it cooks in the crockpot, it takes the pressure off a little) or if it's just family, it's good with just salad and bread.

Submitted by : Swag978

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Ingredients

1 Tbs.
olive oil: 2
onions, diced: 3 Tbs.
minced fresh ginger: 2 Tbs.
grated orange peel: 1 tsp.
pepper: 2
bay leaves: 6 cups
thinly sliced carrots: 4 cups
vegetable broth: 1 1/2 cups
orange juice: 1 cup
chopped fresh parsley
coconut milk

Directions

Heat the oil in a skillet and add the onions, saute 5 minutes or until soft. Stir in ginger, orange peel, pepper and bay leaves and cook for 1 minute. Place mixture in slow cooker; add carrots and broth. Cover and cook on High for 4 hours. Stir in the orange juice and the parsely. Recover and cook on High another 20 minutes or until warm. Fish out the bay leaves and puree the soup in a blender or food processor, in batches if necessary. Pour into bowl, correct seasoning and garnish with coconut milk and extra parsley.

Serve : 8

Ready in : about 4 1/2 hours

Reviews:(1)