in a 5 to 6 qt slow cooker, combine the onions, carrots, potatoes, ginger, curry, cinnamon, 1/2 tsp salt 1/4 tsp pepper and 6 C water
cook, covered, until the vegetables are very tender, on low for 7 to 8 hrs, high for 4 to 5 hrs. Using an emersion blender (or standard) puree the soup. top with almonds and a dollop of sour cream if desired
Originally Submitted
7/12/2012
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