1/4 cup olive oil
2 onions, chopped
3 lb carrots, peeled and chopped
2 large russet potatoes, peeled and chopped
2 gloves garlic, minced
1/2 t dried thyme
5 cups vegetable broth (use more for an oval pot)
2 T honey
1/2 t grated nutmeg
1/2 t powdered ginger
salt and pepper
Heat oil in skillet. Sautee onion until tender. Add carrots; sautee 5 minutes. Transfer to slow cooker. Add potatoes, garlic, broth, and thyme. Cook on low 6 hours. Puree smooth. Stir in honey, nutmeg, ginger, salt, and pepper.
Serves 6-8.
Adapted from Not Your Mother's Slow Cooker
