Creamy Spiced Carrot Soup Recipe
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
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Cooking tools:
- Immersion blender
- Microplane
- Pot
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Measuring spoon
- Measuring cup
- Skillet
- Grater
- Stove
- Mixing bowl
- Saucepan
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
- 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
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