• Scatter onion and garlic over bottom of slow-cooker bowl. Top with carrots. Add vegetable broth and 2 cups water.

  • Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.

  • Uncover and stir in brown sugar, ginger, heavy cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.

  • Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.

Nutrition Facts

108 calories; 2 g total fat; 7 mg cholesterol; 909 mg sodium. 21 g carbohydrates; 2 g protein;