• 1 Tbs. reduced-fat margarine
• 8 med. carrots, thinly sliced
• 2 med. tart apples, peeled and chopped
• 1 med. onion, chopped
• 1 celery rib, thinly sliced
• 5 C. low-sodium chicken broth
• 1/2 tsp. rubbed sage
• 1/4 tsp. pepper
• 1 bay leaf

In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until the onion is tender (about 5 minutes). Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree (1/3 at a time) in a blender or food processor. Return to the saucepan; cover and cook over medium heat until heated through.