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Roasted Carrot Soup with Crème Fraîche

  • Prep 30 min
  • Total 40 min
  • Ingredients 12
  • Servings 4

Ingredients

Soup

6
to 8 large carrots (about 1 3/4 lb), cut into 1/2-inch-thick slices
3
tablespoons olive oil
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
Salt, if desired

Crème Fraiche

2
tablespoons sour cream
2
tablespoons whipping cream

Garnish, if desired

1
teaspoon finely chopped fresh thyme leaves

Nutrition Information

NUTRITION INFORMATION PER SERVING

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
% Daily Value*:
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You can add extra chicken broth until you get the desired consistency.

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

Serve with slices of French bread or bolillos.

Directions

  • 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.

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

Rate and Comment

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