Carrot Apple Soup Recipes

CARROT AND APPLE SOUP

Carrot and Apple Soup image

This fall soup is full of deep orange carrots and bright red apples, colorful representations of the changing season ahead. Both foods contain cancer-fighting fiber and other potent protective compounds like beta-carotene (carrots) and quercetin (apples). A blender or food processor makes this dish decadent and creamy without a lot of calories.

Provided by AICR

Categories vegetarian, sponsored, fall, soup

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. canola oil
1 medium onion, chopped
1 medium leek, white part only, rinsed well and chopped
1 pound carrots, peeled and cut into 1/2- inch slides
1 tart apple, peeled, cored, and chopped
3 cups fat-free, reduced-sodium chicken broth
Salt and freshly ground black pepper
3 Tbsp. minced fresh mint leaves, for garnish

Steps:

In Dutch oven or large, heavy pan, heat canola oil over medium-high heat until hot. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent.
Mix in carrots and apple. Reduce heat to medium-low, cover, and cook for 5 minutes, stirring often.
Add broth, cover, and bring to a boil over high heat. Then reduce heat to low and simmer for about 30 minutes, until carrots are soft. Remove pot from heat and set soup aside to cool slightly.
In a blender or food processor, puree soup in batches until smooth. Return soup to pan and heat to very hot before serving. If soup is too thick, add more broth, as desired. Season to taste with salt and pepper and serve, garnishing each serving with mint.

Nutrition Facts : Calories 80 calories

CARROT APPLE SOUP

Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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