Weight Watchers Creamy Spiced Carrot Soup Recipe
Author: 
Recipe type: Soup
Cuisine: American
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) 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
  1. In 4-quart Dutch oven or saucepan, heat oil over medium-high heat.
  2. 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.
  3. Add the carrots; cook for about 8 minutes, stirring occasionally, until thr carrots are tender.
  4. Add the chicken broth, orange peel strips, bay leaf, salt, pepper, cinnamon, and cloves. Heat to boiling; reduce the heat.
  5. Simmer for about 10 minutes, stirring occasionally. Stir in the whipping cream; remove from the heat.
  6. Meanwhile, make the gremolata. In a 8-inch skillet, melt the butter over medium heat.
  7. Add the bread crumbs to the butter; cook until lightly browned, stirring occasionally.
  8. Stir in the grated orange peel and chopped parsley.
  9. Remove from the heat; set aside.
  10. Remove the orange peel strips and bay leaf from the soup; discard.
  11. Pour the soup into a blender in small batches; cover and puree each batch until completely smooth.
  12. Ladle into warm bowls. Sprinkle the soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
Nutrition Information
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
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-creamy-spiced-carrot-soup-recipe/