Recipe #94.

                                                                 Carrot Soup

 3 Pounds Carrots; peeled and cut into small pieces.
1 Shallot; chopped.
2-3 Boxes Reduced Fat and Sodium Chicken Stock.
Water to fill the Crock-Pot at least 3/4 full and cook the Carrots.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
When done smash or blend Carrots to make a creamy soup with a few small chunks if you like.