Healthy Recipes

Carrot and Apple Soup

1 Tbsp. olive oil
1 medium onion, chopped
1 medium leek, chopped
1 pound peeled carrots, cut in 1/2-inch slices
1 Granny Smith apple, peeled, cored and chopped
3 cups fat-free, reduced sodium chicken broth
Milk or fat-free, reduced-sodium chicken broth, as desired (optional)
Sea Salt and freshly ground black pepper, to taste
3 Tbsp. minced mint, for garnish (optional)

Heat oil in medium Dutch oven or large saucepan over medium-high until hot. Sauté onion and leek until onion is translucent, 4 minutes.

Mix in carrots and apple. Tightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8 to 10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.

Let soup sit, uncovered, about 20 minutes, to cool slightly. Purée soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired. Season to taste with salt and pepper.

Serve garnished with mint.

Makes 4 servings. Per serving: 132 calories, 4 g. total fat (0 g. saturated fat), 23 g. carbohydrate, 4 g. protein, 5 g. dietary fiber, 496 mg. sodium.

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