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.
Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil
1 tablespoon dry mustard
2 leeks (white and light green parts only), cut into ¼-inch-thick slices (about 4 cups)
1 teaspoon kosher salt
½ teaspoon black pepper
7 cups unsalted chicken stock
2 pounds carrots, peeled and cut into 2-inch pieces (about 5 cups)
½ cup uncooked millet
⅓ cup whole milk
1 teaspoon lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
2 tablespoons chopped fresh chives
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 ¼ 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.
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 ¼ teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.
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 ¼ 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.