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 min
  • total time 30 min
  • ingredients 17
  • 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
  • 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.
  • 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;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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