Crockpot Carrot Soup

I had a big bag of carrots in my fridge so I decided to make carrot soup.  As always, I modified the recipe.  Here’s my version of a recipe from Better Homes and Gardens.

3 cups of water with 1 cube of Go Bio Organic No Salt added chicken bouillon
6 large carrots, peeled and cut into thirds, then quartered
1/2 large onion, chop small, then saute in a little olive oil
2 garlic cloves, sliced thin, sauté
1/4 teaspoon Sriracha
Salt
Freshly ground black pepper
1 teaspoon rosemary

Add the liquid and bouillon cube to a crock pot.  Add sauteed onion and garlic. Once bouillon dissolved add the rosemary (I rub the rosemary between my hands to release oils, salt and peppers.

Cover the crock pot and cook appproximately 8 hours on medium or until carrots softened.

Once carrots are softened use immersion blender to liquify.  Then add Sriracha.

Serve with a dob of sour cream on top.

Source: Better Homes and Gardens

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