Creamy Spiced Carrot Soup

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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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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