Creamy Spiced Carrot Soup

Creamy Spiced Carrot Soup

Cinnamon and spice make this velvety soup oh so nice! The carrot soup is blended with Progresso® chicken broth and a little cream before topping with an herbed gremolata made with Progresso® panko bread crumbs.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

Carrot Soup
3
tablespoons extra-virgin olive oil
1
large onion, chopped (1 cup)
2
stalks celery, chopped
2
to 3 cloves garlic, chopped
2
lb carrots, peeled and chopped (about 6 cups)
1
carton (32 oz) Progresso® chicken broth (4 cups)
1
bay leaf
2
strips (2x1 inch each) orange peel
3/4
teaspoon salt
1/2
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/8
teaspoon pepper
1
cup heavy whipping cream
Gremolata
2
tablespoons butter
1/2
cup Progresso® Italian style panko crispy bread crumbs
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Grated peel of 1 medium orange
  1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
  2. Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
  3. Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The onion and carrots can be chopped in the food processor to save time. Pulse to chop until vegetables are diced.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 65mg;
  • Sodium 1140mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 5g,
    • Sugars 10g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.