Added to shopping list. Go to shopping list.
Ingredients8 h 45 m servings 194
Original recipe yields 3 servings
- Heat oil in a large pot over medium heat. Add onion, and cook, covered, until onion starts to brown, 5 to 7 minutes. Add ginger and garlic; saute until garlic starts to brown, 1 to 2 minutes.
- Add carrots, curry powder, cumin, turmeric, salt, pepper, and bay leaf. Increase heat to high and cook until carrots begin to soften and spices become fragrant, 3 to 5 minutes. Add vegetable stock to deglaze the pot. Lower heat and simmer until carrots start to caramelize, about 5 minutes. Transfer the mixture to a slow cooker and add the juice and peel of the mandarin orange.
- Cover and cook on Low until carrots are soft enough to be smashed with a fork, about 8 hours. Remove orange peel and bay leaf. Puree soup with an immersion blender until completely smooth.
You might also like
Per Serving: 194 calories; 10.6 24.9 2.9 0 233 Full nutrition