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Creamy Spiced Carrot Soup

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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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.
Updated Nov 2, 2011
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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
Make With
Progresso Breadcrumbs

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The onion and carrots can be chopped in the food processor to save time. Pulse to chop until vegetables are diced.

Nutrition

370 Calories, 28g Total Fat, 5g Protein, 24g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
63%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
1140mg
48%
Potassium
550mg
16%
Total Carbohydrate
24g
8%
Dietary Fiber
5g
20%
Sugars
10g
Protein
5g
% Daily Value*:
Vitamin A
470%
470%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
4%
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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