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Carrot Apple Soup Recipe

"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. YIELD: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

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.

Nutritional Facts

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

Reviews for Carrot Apple Soup

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MY REVIEW
Zsa Zsa Kay 21705
Reviewed Oct. 20, 2011

"My family loves this!!"

MY REVIEW
RebeccaJoy 44295
Reviewed Aug. 29, 2011

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

MY REVIEW
Zsa Zsa Kay 23545
Reviewed Jan. 30, 2011

"EX;-)"

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