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Carrot Apple Soup

By: Ruby Williams

"'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.'"

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe 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

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.

Footnotes

Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1/2 fruit, 1/2 fat; also, 90 calories, 131 mg sodium, 4 mg cholesterol, 16 gm carbohydrate, 3 gm protein, 3 gm fat.