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
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