Carrot and Apple Soup
Serving Size / Yield
- 2 Tbs. butter or margarine
- 1 lg. onion, coarsely chopped
- 3 med. Golden Delicious apples
- 2 lbs. carrots
- 2 14.5-oz. can vegetable broth
- 1 Tbs. sugar
- 1 tsp. salt
- 1 tsp. grated, peeled fresh ginger
- 2 C. water
- half-and-half or heavy cream for garnish (optional)
- Fresh chives for garnish
In 5-quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and golden, about 12 minutes.
Meanwhile, peel apples and carrots. Cut each apple in half and remove core. Cut apples and carrots into 1 1/2-inch chunks.
Add apples, carrots, broth, sugar, salt, ginger and water to onion; heat to boiling over high heat. Reduce heat to low; cover and simmer until carrots are very tender, about 20 minutes.
Remove Dutch oven from heat. Spoon one third of mixture into blender; cover, with center part of the cover removed to let steam escape, and puree until very smooth.
Return soup to Dutch oven; heat through. Serve with a swirl of half-and-half, if you like. Garnish with fresh chives.
Each serving: About 173 calories, 3g protein, 30g carbohydrate, 7g total fat (3g sat.), 10mg cholesterol, 1,022mg sodium.