Apple and Carrot Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Apple and Carrot Soup calories by ingredient
Introduction
A great start to a autumn meal, or the perfect soup to accompany a fresh salad or a vegetarian sandwich for lunch.Recipe was slightly altered from one found on the fruitsandveggiesmattermore.gov site. A great start to a autumn meal, or the perfect soup to accompany a fresh salad or a vegetarian sandwich for lunch.
Recipe was slightly altered from one found on the fruitsandveggiesmattermore.gov site.
Number of Servings: 6
Ingredients
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1 Tbsp. canola oil
1 med. onion, chopped
1 med. leek, white park, chopped
1 lb. carrots, peeled and cut into slices
1 tart apple, peeled and cored and chopped
3 cups chicken stock
milk or more stock as needed to thin the soup (optional)
salt and black pepper
3 Tbsp. minced fresh mint for garnish
Directions
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.
Member Ratings For This Recipe
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