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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.

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Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

The onion and carrots can be chopped in the food processor to save time. Pulse to chop until vegetables are diced.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 65mg; 65%;
Sodium: 1140mg; 1140%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 5g 5% Sugars 10g 10% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 470%;
Vitamin C: 15%;
Calcium: 10%;
Iron: 4%;

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;