Curried Carrot Bisque

Makes 12 to 14 cups. Recipe is from Inglewood Farm and MJ’s Cafe.

3 bunches of carrots

2 onions, chopped

2 Granny Smith apples, peeled, seeded and chopped

3 garlic cloves, sliced

1 tsp. fresh ginger

2 tsps. curry powder

1 tsp. coriander

6 cups vegetable stock

2 cups half-and-half

Salt, to taste

1. In a slow cooker, combine carrots, onions, apples, garlic, ginger, curry, coriander and stock. Cover and cook 10 hours on low.

2. Purée in batches in blender or food processor.

3. Stir in half-and-half. Add salt, to taste. Do not boil.