Carrot and Apple Soup

November 29, 2016

Carrot and Apple SoupIngredients

1 tablespoon canola oil
1 medium onion, chopped
1 leek, white part, rinsed, chopped
1 pound carrots, peeled, cut into ½-inch slices
1 tart apple, peeled, cored, chopped
3 cups fat-free, low-sodium 
chicken broth
Salt and pepper to taste


  • In a Dutch oven, heat oil on medium-high until hot. Add onion and leek, sauté 4 minutes, until onion is translucent.
  • Mix in carrots and apple. Reduce heat to medium-low, cover, cook for 5 minutes, stir often. 
  • Add broth, cover, bring to a boil over high. Reduce heat to low; simmer 30 minutes or until carrots are very soft. Remove from heat and cool slightly.
  • In a blender or food processor, puree soup in batches until smooth. Return to pan and heat. If soup is too thick, add more broth. Season.

Nutrition information per (6) servings

92 calories; 3 g protein; 4 g fat; 15 g carbohydrates; 4 g fiber; 84 mg sodium


Source: American Institute for Cancer Research