Lunch
Creamy Spiced Carrot Soup
Description
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.
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
- 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:
- 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.
- 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.
- 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.
