Carrot Apple Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 7 servings.
"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."
Ingredients
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1 tablespoon reduced-fat margarine
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8 medium carrots, thinly sliced
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2 medium tart apples, peeled and chopped
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1 medium onion, chopped
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1 celery rib, thinly sliced
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5 cups low-sodium chicken broth
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1/2 teaspoon rubbed sage
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1/4 teaspoon pepper
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1 bay leaf
Directions
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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.
Nutrition 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.
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