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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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Submitted for Mascarpone Madness by Rebecca Ostrikoff. Ingredients:
3 cups chicken stock |
3 cups carrots, sliced |
1 cup onion, chopped |
1/2 cup celery, chopped |
2 tablespoons brown sugar, packed |
2 garlic cloves, minced |
2 teaspoons gingerroot, grated |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/4 cup mascarpone cheese, softened |
3 tablespoons peanut butter, smooth |
1 tablespoon soy sauce |
sesame seeds, toasted, to use as garnish |
Directions:
1. Combine the first 9 ingredients in a 3 1/2 - 4 quart slow cooker. Cook, covered, on low heat for 5-6 hours, or on high heat for 2 1/2 - 3 hours, or until vegetables are tender.
2. Add the next 3 ingredients. Blend thoroughly with a hand blender until the mixture is smooth.
3. Pour into 6 individual bowls and garnish each serving with toasted sesame seeds.
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