Creamy and delicate slow-cooker carrot soup is a welcome appetizer. The addition of millet--a whole grain similar to quinoa--adds body to the soup as well as protein and fiber. Garnish with additional black pepper, if desired. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

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  • Heat the oil in a large nonstick skillet over medium-high. Add the mustard to the skillet; cook, stirring constantly, 15 seconds. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook, stirring often, until the leek has softened slightly, 3 to 4 minutes. Transfer the leek mixture to a 5- to 6-quart slow cooker. Add the stock, carrots, and millet to the slow cooker. Cover and cook on HIGH until the carrots are very tender, about 6 hours. Cool the soup 10 minutes.

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  • Transfer one-third of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining soup. Stir in the milk, lemon zest, lemon juice, and remaining 1/4 teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.

Tips

Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker; press SAUTÉ [Normal]. When the display reads "Hot", swirl in the oil. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook uncovered, stirring often, until the leek has softened slightly. Stir in the mustard; cook 15 seconds. Add the stock, carrots, and millet. Cook until thoroughly heated; turn off the cooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the carrots are very tender, about 6 hours. Turn off the cooker. Remove the inner pot from the cooker, and place on a wire rack; cool the soup 10 minutes. Complete Step 2.

Nutrition Facts

110 calories; 2 g total fat; 304 mg sodium. 18 g carbohydrates; 4 g fiber; 6 g sugar; 5 g protein;

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