Creamy Spiced Carrot Soup
You can never have too many soup recipes, so give Creamy Spiced Carrot Soup a try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 4g of protein, 26g of fat, and a total of 330 calories. It will be a hit at your Autumn event. Head to the store and pick up onion, parsley, carton chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
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.