4 cups Carrots, Roughly Chopped
1 1/2 cups Vegetable Stock
1/2 cup Dry White Wine
1 clove Garlic,Minced
1 tbsp Fresh Ginger, Minced Or Grated
1 t Thyme, Whole Sprig
1 small Bay Leaf
Salt And Pepper,To Taste
1/4 cup Heavy Cream
2 cups Raisin Bread, Cubed And Toasted
1. Combine all ingredients in a small (2qt) slowcooker (except raisin bread) and allow to cook on low for 8 hours OR simmer in a medium-sized saucepan until carrots are very tender.
2. Remove bay leaf and thyme sprig, purée with an immersion blender, season to taste and top with raisin bread croutons just before serving.
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