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In a 6-quart slow cooker combine 1 1/2 pounds carrots, cut into large pieces, 1 pounds sweet potatoes, peeled and cut into large pieces, 1 small quartered onion, 3 cups low-sodium chicken broth, 2 cups water, 1 teaspoons kosher salt, 1 tablespoon honey, and 1 bay leaf; cover and cook 8 hours on LOW. Remove bay leaf and in a blender puree soup in batches. Stir in 1/4 teaspoon ground black pepper and top with cilantro. Makes 8 cups
Nutrition facts per serving: 100 calories, 0g total fat, 0g sat fat, 668mg sodium, 23g carbs, 0g chol, 3g protein, 4g fiber
Tips from Tara: LHJ Food and Entertaining Editor Tara Bench shares test-kitchen secrets, plus more slow-cooker recommendations and recipes. Go to LHJ.com/slowcooker.
Originally published in Ladies' Home Journal, February 2011.