Creamy Spiced Carrot Soup

Name: Creamy Spiced Carrot Soup
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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; 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

3 Ratings

1 Reviews

Prep 30 min
Total 30 min
Servings 6

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.

By Betty Crocker Kitchens

Updated November 2, 2011

Make With

Progresso Breadcrumbs

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

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.

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

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;