Carrot and Apple Soup

Last week, at the Food Bank, I got a lot of carrots and apples.  Then, this week, I found this recipe & it looks like it would taste really good.  It's from "The American Institute for Cancer Research", http://www.aicr.org/

Carrot and Apple Soup

1 TBS Extra Virgin Olive Oil
1 medium onion, peeled and chopped very fine
1 lb carrots, cubed (leave the peels on for more nutrients tha hide just under the peel)
1 GrannySmith apple , cored and chopped (leave the peel on for more nutrients)
3 cups non-chicken broth (McKay's makes a great tasting one)
Soy milk, Almond milk or Rice Dream (not the flavored ones)
3 TBs minced mint for garnish

1. Heat oil in medium Dutch oven or large suacepan on medium-high until hot.  Saute onion and leek until onion is translucent, about 4 minutes.
2. MIx in carrots and apple.  Tightly cover pot, reduce heat, and cook gently  until vegetabls give up most of their juices, 8 to 10 minutes.  Add broth.  Cover an cook until carrots are very soft, about 30 minutes.
3. Let soup sit, uncovered, about 20 minutes, to cool slightly.  Puree soup in a blender or food processor, if necessary in two bathces.  This makes it a smoother soup.  If soup is too thick, add the milk as desired.  Season to taste with salt and pepper.
4. Served garnished with mint.

I'm wondering if this would make a good crockpot recipe.....I'll have to do some experiementing and get back to you!