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Carrot Apple Soup Recipe

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"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."
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 7 servings

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

Nutritional Facts

Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1/2 fruit, 1/2 fat; also, 90 calories, 131 mg sodium, 4 mg cholesterol, 16 gm carbohydrate, 3 gm protein, 3 gm fat.

Directions

  1. 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. Yield: 7 servings.
Originally published as Carrot Apple Soup in Taste of Home October/November 1997, p17

Nutritional Facts

Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1/2 fruit, 1/2 fat; also, 90 calories, 131 mg sodium, 4 mg cholesterol, 16 gm carbohydrate, 3 gm protein, 3 gm fat.

Reviews for Carrot Apple Soup

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Oct. 20, 2011

My family loves this!!

MY REVIEW
Reviewed Aug. 29, 2011

Easy to make and great flavor. My kids love it!

MY REVIEW
Reviewed Jan. 30, 2011

EX;-)

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