CARROT AND APPLE SOUP
This fall soup is full of deep orange carrots and bright red apples, colorful representations of the changing season ahead. Both foods contain cancer-fighting fiber and other potent protective compounds like beta-carotene (carrots) and quercetin (apples). A blender or food processor makes this dish decadent and creamy without a lot of calories.
Provided by AICR
Categories vegetarian, sponsored, fall, soup
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In Dutch oven or large, heavy pan, heat canola oil over medium-high heat until hot. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent.
- Mix in carrots and apple. Reduce heat to medium-low, cover, and cook for 5 minutes, stirring often.
- Add broth, cover, and bring to a boil over high heat. Then reduce heat to low and simmer for about 30 minutes, until carrots are soft. Remove pot from heat and set soup aside to cool slightly.
- In a blender or food processor, puree soup in batches until smooth. Return soup to pan and heat to very hot before serving. If soup is too thick, add more broth, as desired. Season to taste with salt and pepper and serve, garnishing each serving with mint.
Nutrition Facts : Calories 80 calories
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
This winter pureed soup will warm you up on the inside while still protecting the waistline.
Provided by zhidaoma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g
CARROT APPLE SOUP
"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CURRIED SWEET POTATO, CARROT, AND APPLE SOUP
Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.
Provided by emccabe
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
- Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
- Serve warm with crumbled goat cheese.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 46.3 g, Cholesterol 5.2 mg, Fat 5.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.4 g, Sodium 1093.3 mg, Sugar 20.9 g
SPICED CARROT-APPLE SOUP WITH FRESH MINT
Provided by Selma Brown Morrow
Categories Soup/Stew Appetizer Hanukkah Quick & Easy Low Cal High Fiber Apple Mint Carrot Winter Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
- Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.
CARROT AND APPLE SOUP
Make and share this Carrot and Apple Soup recipe from Food.com.
Provided by ElsaF
Categories Apple
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook chopped apples and carrots in chicken broth over medium heat until tender, about 30-40 minutes.
- Add nutmeg.
- Puree soup in blender or food processor (be careful with the hot soup).
- Stir in the evaporated milk.
- Soup can be served hot or cold.
Nutrition Facts : Calories 267.5, Fat 4.6, SaturatedFat 1.4, Cholesterol 7.2, Sodium 2534.7, Carbohydrate 33.1, Fiber 4.9, Sugar 23.5, Protein 24.4
ROASTED CARROT & APPLE SOUP
Make and share this Roasted Carrot & Apple Soup recipe from Food.com.
Provided by Jason Beave420
Categories < 4 Hours
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Cut carrots & apples into same size pieces to ensure even cooking. Toss with garlic, thyme, rosemary, salt & pepper, and olive oil to coat. Place into roasting pan, and sprinkle a little more olive oil on top. Roast in oven for 20- 30 mins at 300 degrees. (Watch to ensure garlic doesn't burn).
- Dump contents into large stock pot, and add 2 boxes of stock. Bring to a boil until cook until carrots are tender & cooked. Remove bay leaves.
- With an immersion blender*, blend all ingredients until smooth. With reserved box of stock, add some to desired consistency.
- Add ½ cup of cream if you desire it for creamier consistency.
- * A regular blender or food processor can be used, just be careful dumping contents of hot pot into container of blender.
Nutrition Facts : Calories 230.9, Fat 6.7, SaturatedFat 1.3, Cholesterol 7.2, Sodium 423.6, Carbohydrate 37.1, Fiber 6.1, Sugar 21.3, Protein 7.7
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