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.
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/