Creamy Carrot Soup in a Slow Cooker

1. 1 Carrots≈ $1.50 per kg 200 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Tomatoes≈ $4.67 per kg 80 g
4. 4 Cream 20%pack 500 ml ≈ $3.00 50 ml
5. 5 Butterpack 180 g ≈ $1.58 10 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and roughly chop the onion² and carrots¹. Scald the tomatoes³ with boiling water for 1 minute, peel off the skins, and chop them.

2. Add oil and onion² to the slow cooker pot, select the ‘Sauté’ function, and cook for 5 minutes until golden.

3. Add the carrots¹, tomatoes³, garlic⁶, salt, and pepper, stir, and cook for another 5 minutes.

4. Pour in 400 ml of hot water, set to ‘Stew’ mode, and cook for 30 minutes until the carrots¹ are tender.

5. Transfer to a blender and purée until smooth.

6. Return to the pot, stir in the cream⁴, and warm through on ‘Keep Warm’ for 5 minutes—do not boil.

In short

• In the planner this dish is cooked for two days: reheat on day two.