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
Recipe Type: Soup
Cuisine: American
Author: WW-Recipes.net
Prep time:
Cook time:
Total time:
Serves: 6 servings
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!
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) <a href="http://amzn.to/2ppIbeV" target="_blank">Progresso™ chicken broth</a> (4 cups) (or any other type of chicken broth)
2 strips (2x1 inch each) orange peel
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup heavy whipping cream
FOR THE GREMOLATA
1/2 cup <a href="http://amzn.to/2ppSJdM" target="_blank">Progresso™ Italian style panko crispy bread crumbs</a> (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.
Calories: 370 Fat: 28 g Saturated fat: 13 g Carbohydrates: 24 g Sugar: 10 g Sodium: 1140 mg Fiber: 5 g Protein: 5 g Cholesterol: 65 mg
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How many Weight Watchers points in creamy spiced carrot soup recipe?