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Creamy Spiced Carrot Soup

Creamy Spiced Carrot Soup
  • 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.
Updated November 2, 2011
Make With
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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