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Roasted Carrot Soup with Crème Fraîche

Roasted Carrot Soup with Crème Fraîche

Make with

Progresso Broth

Soup

6

to 8 large carrots (about 1 3/4 lb), cut into 1/2-inch-thick slices

3/4

cup chopped white onion (1 large)

2

large cloves garlic, chopped

1

tablespoon grated gingerroot

2

teaspoons finely chopped fresh thyme leaves

1

carton (32 oz) Progresso™ chicken broth (4 cups)

1/2

teaspoon freshly ground black pepper

Crème Fraiche

2

tablespoons whipping cream

Garnish, if desired

1

teaspoon finely chopped fresh thyme leaves

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  • 1

    Heat oven to 400°F. In 15x10x1-inch baking pan, toss carrots with 2 tablespoons of the olive oil. Roast carrots 15 to 20 minutes, turning carefully with pancake turner every 5 minutes, until light golden brown and beginning to caramelize.

  • 2

    Meanwhile, in 5-quart Dutch oven, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until translucent. Stir in garlic; cook 30 seconds to 1 minute. Stir in gingerroot and 2 teaspoons thyme. Remove from heat.

  • 3

    Stir carrots into onion-garlic mixture. Add broth; heat to boiling. Reduce heat to medium; simmer 15 minutes or until carrots are tender. Cool 15 minutes.

  • 4

    Meanwhile, in small bowl, mix sour cream and whipping cream; set aside.

  • 5

    In blender, carefully blend half of cooled soup about 1 minute or until smooth. Repeat with remaining soup. Return soup to Dutch oven; heat over medium heat until hot. Stir in pepper; add salt to taste. Top individual servings of soup with a dollop of cream mixture. Garnish with 1 teaspoon thyme.

Expert Tips

  • You can add extra chicken broth until you get the desired consistency.
  • Serve with slices of French bread or bolillos.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
920mg
38%
Potassium
370mg
11%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
13%
Sugars
6g
Protein
4g
Vitamin A
310%
310%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
4%
4%
Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Carrots, thyme and gingerroot give flavor to a delicious sophisticated soup.


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