Creamy Carrot Soup - Another Tasty 365 Crockpot Recipe

8 first-course servings
4 cups each: reduced-sodium fat-free chicken
broth, sliced carrots
1⁄2 cup frozen orange juice concentrate
1 teaspoon chopped gingerroot
1⁄2 teaspoon each: dried tarragon and thyme leaves
1 1/2 cups 2% reduced-fat milk, divided
1 tablespoon cornstarch
Salt and pepper, to taste
Sour cream, as garnish

Per Serving:
Calories: 104 % calories from fat: 22 Protein (g): 7.3 Carbohydrate (g): 12.7 Fat (g): 2.6 Saturated fat (g): 0.3 Cholesterol (mg): 1.9 Sodium (mg): 159

Exchanges:
Milk: 0.5 Vegetable: 1.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5

1. Combine broth, carrots, orange juice concentrate, gingerroot, and herbs in crockpot; cover and cook on low 4 to 6 hours, adding 1 cup milk during last 30 minutes. Turn slow cooker to high and cook 10 minutes; stir in combined remaining 1/2 cup milk and cornstarch, stirring 2 to 3 minutes. Process soup in food processor or blender until smooth. Season to taste with salt and pepper; garnish each bowl of soup with a dollop of sour cream.