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Carrot Apple Soup

SUBMITTED 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.'"
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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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.

FOOTNOTE

  • 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2007 by HLHUFFMAN
I thought this was very good considering how simple and healthy it is! I did, however, make... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2007 by ElisaChik
Eh... Though this has alot of potential, it was pretty bland. I didn't have any sage so that... MORE


 
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