Ingredients:

4 cups sliced carrots (3/4 to 1 inch thick, about 6 large)

1 medium yellow onion, chopped (1/2 cup)

3 cloves garlic, cut in half

1-piece (1 inch) ginger root, peeled, sliced

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 teaspoons honey

1/4 to 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1 carton (32 oz.) vegetable broth

1 cup half-and-half

Chopped fresh cilantro leaves

Directions:

1. Spray 3 1/2 to 4 quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro, stir well.

2. Cover, cook on low heat setting 8 to 9 hours or until carrots are very tender. Carefully ladle 4 1/2 cups soup mixture into blender. Cover, blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and -half. Increase heat setting to HIGH.

3. Cover, cook 15 to 20 minutes or until soup is hot. Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl, swirl gently with tip of knife. Sprinkle with cilantro.

Bon Appetit!