Carrot Apple Soup Recipe

5 3 2
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Carrot Apple Soup Recipe

Read Reviews
5 3 2
Publisher Photo
"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."
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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

Directions

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

1 cup: 90 calories, 3g fat (0 saturated fat), 4mg cholesterol, 131mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat.

  • 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
  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

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Reviews forCarrot Apple Soup

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Zsa Zsa Kay User ID: 5780180 21705
Reviewed Oct. 20, 2011

"My family loves this!!"

MY REVIEW
RebeccaJoy User ID: 1898865 44295
Reviewed Aug. 29, 2011

"easy to make and great flavor. My kids love it!"

MY REVIEW
Zsa Zsa Kay User ID: 5780180 23545
Reviewed Jan. 30, 2011

"EX;-)"

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