Carrot Orange Bisque

Carrot Orange Bisque

1 medium onion, finely chopped
1½ lbs carrots, cut into 1-inch chunks
3 cups chicken stock
juice of 1 orange
zest of 1 orange
½ cup whipping cream
salt and pepper to taste

In slow cooker combine onion, carrots, stock and orange juice. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours, until carrots are fork tender.

Strain vegetables, reserving stock. In a blender or food processor, purée vegetables until smooth. Transfer back to slow cooker and add zest and cream. Season to taste with salt and pepper. Reheat on High for 15 minutes.