WeightWatchers Creamy Spiced Carrot Soup Recipe

This velvety carrot soup is blended with chicken broth and a little cream before topping with an herbed gremolata made with panko bread crumbs. Yum!

Weight Watchers Creamy Spiced Carrot Soup Recipe

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

This velvety carrot soup is blended with chicken broth and a little cream before topping with an herbed gremolata made with panko bread crumbs. Yum!

Author: WW-Recipes.net

Recipe type: Soup

Cuisine: American

Serves: 6 servings

Ingredients

FOR THE CARROT SOUP
2 lb carrots, peeled and chopped (about 6 cups)
3 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, chopped
1 large onion, chopped (1 cup)
2 stalks celery, chopped
1 bay leaf
1 carton (32 oz) Progresso™ chicken broth (4 cups) (or any other type of chicken broth)
2 strips (2x1 inch each) orange peel
¾ teaspoon salt
⅛ teaspoon pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup heavy whipping cream
FOR THE GREMOLATA
½ cup Progresso™ Italian style panko crispy bread crumbs (or any other type of breadcrumbs)
2 tablespoons butter
2 tablespoons chopped fresh Italian (flat-leaf) parsley
grated peel of 1 medium orange

Instructions

In 4-quart Dutch oven or saucepan, heat oil over medium-high heat.
Add the celery and onions to the oil; cook for a few minutes. Add the garlic; cook for about 5 minutes or until the vegetables are becoming translucent.
Add the carrots; cook for about 8 minutes, stirring occasionally, until thr carrots are tender.
Add the chicken broth, orange peel strips, bay leaf, salt, pepper, cinnamon, and cloves. Heat to boiling; reduce the heat.
Simmer for about 10 minutes, stirring occasionally. Stir in the whipping cream; remove from the heat.
Meanwhile, make the gremolata. In a 8-inch skillet, melt the butter over medium heat.
Add the bread crumbs to the butter; cook until lightly browned, stirring occasionally.
Stir in the grated orange peel and chopped parsley.
Remove from the heat; set aside.
Remove the orange peel strips and bay leaf from the soup; discard.
Pour the soup into a blender in small batches; cover and puree each batch until completely smooth.
Ladle into warm bowls. Sprinkle the soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.