Carrot Apple Soup

Name: Carrot Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

"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

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.

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.

Originally published as Carrot Apple Soup in Taste of Home October/November 1997