ROASTED CARROT, APPLE, AND CELERY SOUP (PAREVE OR DAIRY)
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Place carrots, apples, and celery in a single layer on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
- Roast for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.
- In a stockpot or large Dutch oven , warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
- Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
- Pour in vegetable stock, raise heat, and bring to a boil.
- Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
- Remove from heat and, using a regular or immersion blender , carefully puree soup.
- If desired, add butter to soup and stir until it is melted and evenly incorporated.
- Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 125 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 1 g, Sodium 555 mg, Sugar 8 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
ROASTED CARROT & APPLE SOUP
Make and share this Roasted Carrot & Apple Soup recipe from Food.com.
Provided by Jason Beave420
Categories < 4 Hours
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn't burn).
- Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves.
- With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency.
- Add ½ cup of cream if you desire it for creamier consistency.
- * A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.
Nutrition Facts : Calories 230.9, Fat 6.7, SaturatedFat 1.3, Cholesterol 7.2, Sodium 423.6, Carbohydrate 37.1, Fiber 6.1, Sugar 21.3, Protein 7.7
CARROT APPLE SOUP
"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
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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