Carrot Satay Soup - Crock Pot

After reading a favorite food blog of mine I became interested in Marscapone cheese. I set out to the grocery store and purchased it in hopes that I would find a savory recipe that I could incorporate it into.

After using half of my container of Mascarpone to make Twice Baked Potato Casserole, I still had the other half that I could use for another recipe.

I searched the internet for savory recipes that might include Mascarpone. I found Carrot Satay Soup on Food.com and loved the ingredients. The fact that I could use my crock pot was just an added bonus.

This recipe was a huge success! It is a delight to your taste buds and the toasted sesame seeds give it a nutty crunch.

The only change I made to this recipe is that I used 2 cups of chicken broth and 1 cup of vegetable broth. Next time I think I will use 3 cups of vegetable broth instead of chicken since it costs me less.

I will rewrite the recipe below for your convenience, but it can also be found here.

Carrot Satay Soup

Ingredients:

3 Cups chicken or vegetable broth
3 Cups carrots , sliced
1 Cup onion , chopped
1/2 Cup celery , chopped
2 Tbsp brown sugar
3 Garlic cloves , minced
2 Tsp gingerroot , grated
1/2 Tsp salt
1/8 Tsp cayenne pepper
1/4 Cup Mascarpone cheese , softened
3 Tbsp peanut butter , smooth
1 Tbsp soy sauce
Toasted sesame seeds

Combine the first nine ingredients in a crock pot and cook for 5-6 hours on low or until vegetables are tender.

Add Mascarpone, peanut butter and soy sauce and heat through.

Transfer to food processor and pulse until smooth.

Place in individual bowls, topped with toasted sesame seeds and serve with Naan.

*You may also cook on high in the crock pot for 2-3 hours if you are pressed for time.