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Creamy Spiced Carrot Soup
Creamy Spiced Carrot Soup
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Prep Time:
30 minutes
Total Time:
30 minutes
Creamy carrot soup with cinnamon, spice, and Progresso® chicken broth, topped with a herbed panko gremolata.
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
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1/2 cup Progresso™ Italian style panko crispy bread crumbs
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • Grated peel of 1 medium orange
Instructions:
  • In a large saucepan or Dutch oven, warm the oil over medium-high heat. Sauté onions and celery until fragrant. Then, add garlic and cook until the vegetables are translucent. Next, add carrots and cook until tender, stirring occasionally. Pour in chicken broth, along with bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Finally, stir in whipping cream and remove from heat.
  • Prepare the gremolata by melting butter in a skillet over medium heat. Add bread crumbs and cook until lightly browned, stirring occasionally. Mix in parsley and grated orange peel, then remove from heat and set aside.
  • Fish out and discard the bay leaf and orange peel from the soup. Blend the soup in batches until smooth. Serve in warm bowls, sprinkle each with 1 teaspoon gremolata, and offer the rest at the table.

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