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Carrot Apple Soup

 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."
7 ServingsPrep: 15 min. Cook: 30 min.


  • 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


  • 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.
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.