Carrot & Apple Soup

Served with Sun Dried Tomato Cream Pasta

This soup was light, sweet and savory and incredibly simple to make. I reduced the amount of butter called for but I would imagine replacing it with a quick spray of non-stick cooking spray would do just fine as well. Using sweet potatoes or butternut squash in place of the carrots would probably be an excellent variation of this soup.

 

 

 

Carrot & Apple Soup 

Servings: 6

Ingredients

• 1 large onion, chopped
• 1 Tbsp butter
• 3 large golden delicious apples, peeled and chopped into 1" chunks
• 2 pounds carrots, peeled and chopped into 1/2" chunks
• 4 cups vegetable broth
• 1 tsp salt
• 1 Tbsp sweetener such as Splenda (or sugar, agave nectar, etc.)
• 1 tsp peeled and minced or grated fresh ginger
• 2 cups water
• chives, chopped for garnish, optional
• half & half or creamer for garnish, optional, I used one of the individual half & half tubs compliments of my office :)

Directions

1. In large pot or Dutch oven, melt butter over medium heat. Add onion and cook, stirring occasionally until golden, approx. 10-12 minutes.
2. Stir in apples, carrots, broth, salt, sugar, ginger and 2 cups of water and bring to a boil over high heat. Reduce heat & cover. Simmer for 20 minutes or until carrots are tender and cooked through.
3. Remove pot from heat and working in batches, puree the soup in a food processor or blender until smooth.
4. Serve garnished with chives and half & half, if desired.

Nutrition facts per serving (makes 6), not including garnish: 162 cals, 38 carbs, 2g fat, 1g protein

Source: Good Housekeeping Favorite Recipes: Vegetarian Meals