Creamy Spiced Carrot Soup

Ingredients

• 3 tablespoons olive oil extra virgin extra-virgin
• 1 cup onion chopped
• 2 stalks celery chopped
• 2 cloves garlic chopped
• 6 cups carrots peeled chopped
• 32 oz chicken broth (4 cups)
• 1  bay leaves 
• 2 strips orange zest (2x1 inch each)
• 0.8 teaspoon salt 
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon pepper 
• 1 cup cup heavy whipping cream 
• 2 tablespoons butter 
• 0.5 cup panko bread crumbs crispy italian
• 2 tablespoons parsley fresh italian chopped (flat-leaf)
• 1  orange zest grated

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• blender
• dutch oven

Directions

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