Tasty Carrot and Apple Soup Recipe

• Cuisine: American
• Course: Soup
• Skill Level: Easy

Nutritional Information (per serving)

• Calories: 132
• Fat: 4g
• Protein: 4g
• Sodium: 496mg
• Carbohydrates: 23g
• Fiber: 5g

Ingredients:

1. 1 Tbsp. canola oil
   1 medium onion, chopped
   1 medium leek, chopped
   1 pound peeled carrots, cut in 1/2-inch slices
   1 Granny Smith apple, peeled, cored and chopped
   3 cups fat-free, reduced sodium chicken broth
   Milk or fat-free, reduced-sodium chicken broth, as desired (optional)
   Salt and freshly ground black pepper, to taste
   3 Tbsp. minced mint, for garnish (optional)
   

Directions:

1. 1. Heat oil in medium Dutch oven or large saucepan over medium-high until hot.
   2. Sauté onion and leek until onion is translucent, 4 minutes.
   3. Mix in carrots and apple. Tightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8 to 10 minutes.
   4. Add broth.
   5. Cover and cook until carrots are very soft, about 30 minutes.
   6. Let soup sit, uncovered, about 20 minutes, to cool slightly.
   7. Purée soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.)
   8. If soup is too thick, add milk or broth, as desired.
   9. Season to taste with salt and pepper.
   10. Serve garnished with mint.