Ingredients
1 2/3
cups chopped onion
1
tablespoon dried minced garlic
2
bags (16 oz each) frozen sliced carrots
1
to 2 tablespoons curry powder
1/8
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1
cup half-and-half
Chopped roasted peanuts
Chopped fresh cilantro or parsley
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except half-and-half.
Cover; cook on Low heat setting 7 to 9 hours.
Strain cooked vegetables from cooking liquid, reserving liquid. In blender or food processor, cover and blend vegetables until smooth. Return vegetable puree to cooker. Stir in 1 1/2 cups of the reserved liquid and the half-and-half. Cover; cook on Low heat setting about 10 minutes longer or until warm.
Garnish each serving with peanuts and cilantro.
