Carrot Apple Soup Recipe


Health IndexHealthyCuisine
Main Ingredient


 Unsalted margarine1 Tablespoon
 Yellow onion1 Medium, chopped
 Celery stalks1 Medium, sliced
 Carrots8 Medium, peeled and sliced
 Sweet apples2 Medium, peeled, cored, and chopped
 Low sodium chicken broth5 Cup (80 tbs)
 Dried sage1⁄2 Teaspoon, crumbled
 Black pepper1⁄4 Teaspoon
 Bay leaf1
 Thin unpeeled sweet apple slices8 , dipped in lemon juice
 Lemon juice1⁄4 Cup (4 tbs)


In a large heavy saucepan, melt the margarine over moderate heat; add the onion, celery, carrots, and chopped apples, and cook, uncovered, until the onion is soft about 5 minutes.
Stir in the chicken broth, sage, pepper, and bay leaf, raise the heat to moderately high, and bring to a boil about 5 minutes.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 20 minutes or until the carrots are tender.
Remove and discard the bay leaf and cool the soup for 5 minutes.
In an electric blender or food processor, whirl the soup in 3 batches, each for 30 seconds.
Return to the saucepan, cover, set over moderate heat, and bring just to serving temperature about 2 minutes.
Ladle into bowls and, if you like, float 2 apple slices on top of each portion.