Carrot Apple Soup


(1 vote) 5 1

On a brisk fall day, nothing is more appealing than a steaming bowl of this soup. The sage gives it that special taste.

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  • 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

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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. 

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