Carrot Soup

2 T. olive oil
1 small onion, minced
1/4 c. peeled, minced fresh ginger
4-5 c. peeled, sliced carrots (about 1-1/2 lbs.)
3-4 c. vegetable stock, divided
1-1/2 c. orange juice
1/2 c. half-and-half
Salt and black pepper

Heat oil in large, heavy saucepan over medium-high heat. Add onion and ginger; cook and stir until onion is translucent, about 5 minutes.

Place mixture in slow cooker; add carrots and 3 c. stock. Cover and cook on LOW 7-8 hours or on HIGH 3-4 hours.

Using an immersion blender, puree soup; return to clow cooker. Stir in orange juice and half-and-half. Cook on HIGH 15-20 minutes or until heated through. Do not summer. Season with salt and pepper to taste. Thin with remaining stock as desired.

Serves 6-8.

Adapted from Crockpot 365 Year-Round Recipes, p. 277.