Apple and Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. canola oil1 med. onion, chopped1 med. leek, white park, chopped1 lb. carrots, peeled and cut into slices1 tart apple, peeled and cored and chopped3 cups chicken stockmilk or more stock as needed to thin the soup (optional)salt and black pepper3 Tbsp. minced fresh mint for garnish
Makes 6 -cup servings
In a Dutch oven, heat oil on med-high and add onion and leek.. Saute for 4 minutes.
Mix in the carrots and apple. Lower heat to med-low, cover and cook for 5 minutes, stir often. Add the broth, cover and simmer for 30 minutes, until the carrots are soft. Remove the pot from the heat and cool slightly. Puree the soup in batches in a blender or food processor until smooth. Return to the pot and heat before serving. If the soup is too thick, thin with milk or additional stock. Season to taste with salt and pepper. Add mint to garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user JMKERR.
In a Dutch oven, heat oil on med-high and add onion and leek.. Saute for 4 minutes.
Mix in the carrots and apple. Lower heat to med-low, cover and cook for 5 minutes, stir often. Add the broth, cover and simmer for 30 minutes, until the carrots are soft. Remove the pot from the heat and cool slightly. Puree the soup in batches in a blender or food processor until smooth. Return to the pot and heat before serving. If the soup is too thick, thin with milk or additional stock. Season to taste with salt and pepper. Add mint to garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user JMKERR.
Nutritional Info Amount Per Serving
- Calories: 126.8
- Total Fat: 4.1 g
- Cholesterol: 3.6 mg
- Sodium: 231.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.5 g
- Protein: 4.3 g
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