CURRIED CARROT BISQUE
Source: Crockery Favorites

Makes 6 Cups

8 medium carrots, peeled, chopped
1 onion, chopped
1 cooking apple, peeled, chopped
1 teaspoon curry powder
1 garlic clove, crushed
1/4 teaspoon ground coriander
1/8 teaspoon allspice
1/4 teaspoon salt
3 cups vegetable broth
1 cup milk
Chopped fresh cilantro leaves

In slow cooker, combine carrots, onion, apple, curry powder, garlic, coriander, allspice, salt and broth or bouillon. Cover and cook on low 9 to 10 hours or until carrots are very tender. Puree, half at a time, in blender or food processor fitted with metal blade. Gradually stir in milk. Reheat in microwave or in saucepan on stove. Sprinkle cilantro on top.

Per 1-Cup Serving: Calories 98...Protein 5 g... Carbohydrates 16 g.....Total Fat 2 g....Sodium 143 mg
% calories from fat 18...Cholesterol 4 mg