Carrot & Apple Soup2013-04-16
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 45m
I’m a big fan of soups – they make the perfect lunch as well as healthy starter. Soups are also filling and satisfying and this recipe in particular is super tasty too.
Making your own soup is really easy and I encourage everyone to try it out – you’ll never look back!
- 900g carrots, finely chopped
- 1 medium onion, chopped
- 3 celery sticks, diced
- 1 litre vegetable stock
- 3 medium eating apples (1 for serving)
- 2 tbsp tomato puree
- 1 bay leaf
- 2 tsp of sugar (I used brown sugar) - it's only a small amount!
- 1/4 lemon
- salt & pepper
- To garnish: Shredded celery leaves
*To make this soup a ‘complete’, more substantial meal simply add 2 cans of cannellini beans after blending!
**Nutritional stats provided include 1/2 can of cannellini beans per serving (x4)
Place the carrots, onion and celery in a large pan and add the vegetable stock. Bring to the boil and then reduce the heat.. cover and simmer for 10 minutes
Peel, core and dice 2 of the apples and add to the pan along with the tomato puree, bay leaf and sugar.. bring to the boil and then reduce the heat to simmer for 20 minutes (partially cover)
Pour the soup mixture into a food processor or blender and blend until smooth (I did this bit in batches).. then return the soup to the pan to reheat... season with salt and pepper (add the cannellini beans at this point if using too)
While the soup is reheating, wash and core the remaining apple and cut into small thin slices, without peeling.. place into a small pan and squeeze over the lemon juice. Heat for 1-2 minutes until the apples pieces have softened slightly.. then drain
Serve the soup topped with apple and shredded celery leaves.. then enjoy!!
Average Member Rating
(5 / 5)
3 people rated this recipe
This information is per serving.